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Bread Machine Pumpkin Spelt Bread

© 2022 |

© 2022 |

Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious. You can enjoy having fresh homemade bread any time of the year and it makes a perfect alternative to everyday white bread. Store completely cool bread well-wrapped, at room temperature, for several days and freeze for longer storage. If you don't want to include gingerbread spice, then leave it out or use cinnamon instead. Liquid whey is the liquid of strained yoghurt. You can either make it yourself or get it from the store or simply use water, milk or buttermilk instead for the recipe.

  • 150 ml Liquid whey (liquid of strained yoghurt)
  • 200 g Hokkaido pumpkin puree (or canned pumpkin puree)
  • 50 g Ghee, melted
  • 100 g Wholemeal spelt flour
  • 380 g White spelt flour
  • 50 g Coconut sugar (or brown raw sugar)
  • 1/2 tsp Kala Nama black salt (or sea salt)
  • 1 tsp Gingerbread spice mix
  • 2 tsp Active dry yeast
  • 1 Small egg for the topping
  • 1 tbsp Sesame seeds for the topping
  1. Have all the ingredients at room temperature. Place kneading blade in bread machine pan. Add the ingredients to the machine’s pan as suggested by the manufacturer. Usually liquid first, then dry ingredients. Select the DOUGH cycle.
  2. After 5 minutes, open the machine and touch the dough to check its consistency. The dough should form a soft ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon liquid whey or water at a time. If dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. When the cycle is done, turn out the dough and shape into a loaf. (You can also make this in your stand mixer. Add whey, pumpkin puree and melted ghee in the bowl of a stand mixer fitted with a dough hook. Stir together until mixed. Add in the rest of dough ingredients. Mix on low for 3-5 minutes until a dough comes together. Increase the speed and knead for 8 minutes until the dough has become elastic and smooth. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour. Gently deflate dough, and transfer to a lightly floured work surface to shape the dough.)
  3. Place in a standard-size loaf pan and cover with lightly sprayed plastic wrap and allow to rise 40-50 minutes. Near the end of the rise, preheat oven to 180C/350F. Whisk the small egg until combined and brush the top of the dough. Sprinkle the sesame seeds over.
  4. Bake 35 to 40 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. Remove the bread from oven and cool in the pan for 5 minutes before turning out onto a rack to cool.

© 2022 |

© 2022 |

© 2022 |


Tom 20/1/22 01:02

...Angie, it looks fabulous!

Brian 20/1/22 01:10

That looks so good, I'm ready for some!

My name is Erika. 20/1/22 01:49

Do you like your bread machine? I've often thought about getting one but I'm not sure it would just end up taking up space. This load looks yummy.

J.P. Alexander 20/1/22 03:47

Gracias por la receta. Te mando un beso y la hare pronto.

Angie's Recipes 20/1/22 04:29

@My name is Erika. If you have a tabletop mixer, and you don't bake bread that often, then bread machine is absolutely not a necessity for your kitchen. I find it quite practical sometimes when I am too lazy, but my husband needs fresh bread for his meals.

Tarja K/Ruusu-unelmia ja villasukkia 20/1/22 07:16

Looks so good! Thank you for the recipe! And greetings from winter wonderland, Finland!

Sherry's Pickings 20/1/22 07:20

it's hard to buy pumpkin puree here. i suppose you can use watered-down yoghurt instead of whey?

Lola Martínez 20/1/22 08:57

No dispongo de una máquina amasadora porque no preparo muchas masas, de pan nunca, pero al ver las que tú haces me dan ganas de comprarla y ponerme ahora mismo, quedan deliciosas.

speedy70 20/1/22 09:12

Un altro pane fantastico!!!!

Nancy Chan 20/1/22 10:24

Beautiful pumpkin bread. Now I am thinking of coffee to go with the bread.

Whats Cookin Italian Style Cuisine 20/1/22 13:09

that bread looks so deliciuos wish I had a big slice right now!

DEZMOND 20/1/22 13:40

Looks soft as pillow! Sad it is not savoury!

Bernadette 20/1/22 13:42

Do you have a recommendation for a bread machine?

Cooking Julia 20/1/22 13:46

This bread looks so good and the color is perfect!

Bill 20/1/22 14:04

The bread looks so good.

EASYFOODSMITH 20/1/22 14:34

I am loving that you used liquid whey of strained yogurt for the bread. It must have led to softer texture I guess?

Angie's Recipes 20/1/22 15:24

@EASYFOODSMITH It did give the bread a much softer crumb.

SavoringTime in the Kitchen 20/1/22 15:51

I love pumpkin flavor! Beautiful texture in that loaf Angie and I'm so glad I have a bread machine.

Kitchen Riffs 20/1/22 16:04

Love the color of this! Bet it tastes awesome, too. Thanks!

babYpose 20/1/22 16:13

It looks like a cake but its bread. Sure it taste good and delicious with pumpkin flavor.

Norma2 20/1/22 16:30

Making bread gives us satisfaction. The aroma of bread while it is cooking is the best air freshener.
I once read that if we want to sell our house quickly we have to receive the future buyer while we are baking bread.
Kisses Angie

Martyna 20/1/22 18:27

This bread looks very delicious ;)

Pam 20/1/22 18:51

Perfect texture as usual. Another beautiful loaf of bread.

Julie 21/1/22 05:34

The loaf looks spongy and soft, the colour of pumpkin purée is nice as well..super!!

Yvonne @ Fiction Books Reviews 21/1/22 06:15

There are some interesting ingredients in this recipe, the addition of gingerbread spice in particular.

It certainly makes for a wonderfully colourful and textured loaf, I just need to imagine the aroma and taste now!!

Thanks for sharing and have a good weekend :)

Pedro 21/1/22 12:15

Great spicy bread! Ideal for breakfast with jam, tomato jam for example!
Have a nice day!

Mbul Kecil 21/1/22 14:18

yummy...your bread have a good texture

i want to taste it...and enjoy the topping first...

have a nice weekend Angie ^_^

Rose world 21/1/22 15:13

I used not to enjoy pumpkin in the past but now I like it. Pumpkin soup, pumpkin bun and pumpkin bread!!! The sweetness, I love it.

savorthebest 21/1/22 16:34

Looks delicious and the pumpkin gives the bread a beautiful color

David 21/1/22 17:55

Angie, The pumpkin bread looks very tasty! We've never baked or cooked with Ghee and have never used spelt flour of any kind. Interesting... Take Care, Big Daddy Dave

bread&salt 21/1/22 21:04

Woow ingredients are super! I am sure it must be delicious.

eileeninmd 22/1/22 13:08

Hello, Angie

Your pumpkin bread looks delicious. The ingredients are interesting and some are new to me. Thanks for sharing the recipe. Take care, have a happy weekend.

Beata M. 22/1/22 14:00

It looks perfect. 😋😊

Gingi 22/1/22 22:52

This looks so yummy! I have always low key wanted to get into making breads... -

claire 22/1/22 23:02

That bread looks so good! I would love to try a slice... I am a weirdo and I don't like too much machines and robots in the kitchen. I make everything traditionally and by hands even if I have all the machines. I have three mixers and I don't use it etc. Bread machines are very popular here in Poland and lots of people have it :-)

The Yum List 23/1/22 12:27

Oh this looks absolutely scrumptious.

Liz That Skinny Chick Can Bake 23/1/22 16:28

What a gorgeous loaf, Angie! I know I'd love it--pumpkin adds a touch of sweetness and keeps bread so moist! YUM!

Torviewtoronto 23/1/22 19:40

This bread looks beautiful and appetizing with the pumpkin flavour.

The-FoodTrotter 24/1/22 09:23

It looks so beautiful, moist and dense! I'm not fond of gingerbread spice mix but otherwise i'm totally into this luscious golden bread!

Veronica Lee 24/1/22 15:05

Looks fantastic!

Happy Monday!

Marissa 24/1/22 18:01

Loving the complex flavors and vibrant color of this bread, Angie! And hooray for letting the bread machine do the work.

yonosoymillenium 24/1/22 18:55

que delicia, te ha quedado super apetitoso

Ben | Havocinthekitchen 24/1/22 19:03

This bread looks beautiful - such a wonderful crust and terrific colour and texture. And it must be so tasty, too!

The Velvet Runway 2/2/22 10:12

This looks so delicious! Thank you for the recipe!
Julia x


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