by Rod
(Dallas, TX)

Less sugar and oil combined with hearty spelt flour (the reference to “old world”) and traditional pumpkin bread ingredients create a satisfying quick bread with mild flavors and gentle sweetness that can be enjoyed at any meal. This country-style recipe permits use of all pumpkin puree in the can. If desired, add 2/3 cup dark raisins; chopped pecans may be substituted for walnuts.

Old World Pumpkin Loaf

Ingredients:
2 cups spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3/4 tsp salt
2 xlg eggs
2 xlg egg whites
1/3 cup half & half
1 15oz can pumpkin puree
2/3 cup brown sugar, packed
2 tbsp light olive oil
1 1/3 cups chopped walnuts

Directions: (makes one loaf)

Lightly oil a 2-quart baking dish with olive oil and set aside; pre-heat oven to 350 degrees.

In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a glass quart measuring cup, whip eggs and egg whites; add half & half, then whip to combine. Stir in pumpkin puree and brown sugar, then add olive oil and whip to complete.

Pour liquid mixture into flour mixture and stir just until combined; fold in chopped walnuts.

Spoon batter evenly into oiled baking dish, then reduce oven to 325 degrees and bake uncovered 1 hour 10 min. (or until toothpick comes out clean when inserted in center).

Note: Depending on size of eggs, add a tablespoon or two of half & half (or water) if batter is too thick (batter settles slowly when moisture is correct).

Comments for Old World Pumpkin Loaf

---

Jan 20, 2015
Old World Banana Loaf
by: Rod
Easy substitution for another popular flavor: I calculated the same amount of mashed banana to be 1 3/4 cups plus 2 tbsp, but this was too much moisture so I added a bit more flour.Since the first attempt was very satisfactory, here are the numbers for the substitutions:
1 3/4 cups plus 2 tbsp mashed, ripe banana,
2 1/4 cups spelt flour, 1/2 tsp nutmeg,
1/3 cup half & half (no extra water), and no ginger.

---

Jan 15, 2015
Interesting texture
by: Rod
The full can of moist pumpkin puree is complemented by the fiber in the spelt flour, creating an unusually satisfying texture. The longer baking time and lower temperature are necessary for this much moisture.The recipe’s inclusion of 1/4 cup water and use of 3/4 tsp ginger baked the best loaf today. This pumpkin bread freezes well: wrap a serving in a paper towel and microwave on high 30-45 sec.

---

Jan 13, 2015
Great use of pumpkin puree
by: Cathy
Rod, this sounds like a great way to use up the whole can of pumpkin puree. Thanks for sharing!

---