Pumpkin Chocolate Chip Loaf made with Spelt Flour - Goodness Me!

Pumpkin Chocolate Chip Loaf made with Spelt Flour

by Katie Mitton November 02, 2014 8 Comments

Pumpkin Chocolate Chip Loaf made with Spelt Flour

Perfect for the fall harvest season! This delicious pumpkin loaf is moist, tasty, and spiced to perfection.

3 cups spelt flour
1 cup expeller-pressed safflower oil
1 1/2 cups sucanat
2 cups cooked, mashed organic pumpkin
1/2 cup yogurt
1/2 cup chocolate chips
2 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
4 eggs, beaten
1/2 tsp. ginger powder  

Beat eggs and sucanat together. Add oil and pumpkin and dry ingredients. Fold in yogurt and chocolate chips. Pour batter into 2 greased and floured 8x4' loaf pans or 1 bundt pan and bake at 350°F for 40-60 minutes, or until knife inserted comes out clean. Let cool in pan 10 minutes before turning out onto cooling rack. Enjoy!

By: Sandy Pomeroy, Goodness Me! Cooking Instructor


Katie Mitton
Katie Mitton

Author


8 Responses

Barb
Barb

March 01, 2016

Pumpkin loaf looks so good but 1 1/2 cup sucanat. that must be a mistake?

Al
Al

March 01, 2016

Hi

For a non-wheat purposes, I would try almond flour :) or any nut turned into flour would be great.

Joanne Lowe
Joanne Lowe

March 01, 2016

Love seeing these delicious recipes!!! :) Wondering how I would substitute to have a non-wheat pumpkin bread—hopefully without coconut flour since I don’t like the taste of coconut in flour or flaked coconut—coconut milk and coconut oil are fine.

Thanks for your help!!!

Joanne

Bailey Bissett
Bailey Bissett

March 01, 2016

Excellent suggestions Lucia! We would definitely recommend trying Lucia’s combination or you can always use gluten free all purpose flour instead.

Louise Lawrence
Louise Lawrence

March 01, 2016

this would be good, but need gluten free. which is best flour to substitute?

Lucia
Lucia

March 01, 2016

Hi Joanne, one of my favourite things to do is experiment with recipes, there are so many different flours available on the market today, each with it’s own characteristics and flavours. I prefer to use a combination of these flours to add complexity to the flavour. For example, in this recipe I would suggest 1 cup Amanaranth flour, 1 cup Brown Rice flour, 1/3 cup Sorghum flour, 1/3 Tapioca flour, 1/3 wheat/gluten free oat flour. The options are endless but keep in mind you don’t want your mixture to be too heavy, for example I love Buckwheat flour but it is heavy so I would probably only use 1/4 of that, or almond meal is delicious to add a nuttiness flavour but again heavy so just 1/4 cup.

Hope this helps!

Sincerely,

Lucia Di Cesare

Bailey Bissett
Bailey Bissett

March 01, 2016

Hi Barb, the recipe is correct. Hope you enjoy!

Bailey Bissett
Bailey Bissett

March 01, 2016

Hi Louise, Lucia has some excellent suggestions above or you can use gluten free all purpose flour. Let us know how it turns out :)

Leave a comment

Comments will be approved before showing up.