Spiced Pumpkin Whole Spelt Loaf

This spiced pumpkin and honey bread from Matt Moran on DELICIOUS is fantastic for afternoon tea with honey mascarpone or toast a slice for breakfast and top with a pat of butter. If there are any leftovers slices, they make the perfect lunch box filler. The orginal recipe called for white spelt flour, I used a mixture of white and whole meal spelt. Feel free to use 100% whole spelt flour or just plain flour.

Bread	Honey Mascarpone
400 g Butternut pumpkin, peeled and cut into 3cm pieces 200 g Whole-grain spelt flour 50 g White spelt flour 1 tsp Baking powder 1/2 tsp Baking soda 2 tsp Ground ginger 1 tsp Pumpkin pie spice mix 2 Large eggs, at room temperature 2 tbsp Runny honey 80 g Chicken schmaltz (or oil of your choice) 125 ml Buttermilk 100 g Pumpkin seeds (pepitas)	300 g Mascarpone 40 ml Honey

Preheat the oven to 180C/350F. Grease a 20cm x 11cm x 7cm deep loaf pan and line base and sides with baking paper. Set aside. Fold honey through mascarpone and chill until needed.
Spread pumpkin in a baking tray. Bake for 40-45 minutes or until very tender. Set aside on tray to cool completely. Whisk together the whole spelt flour, white spelt flour, baking powder, baking soda, and spices.
Place the cooled pumpkin in a food processor and whiz until smooth. Add eggs, honey, chicken schmaltz or oil, buttermilk and 70 grams of the pepitas, and whiz to combine. Add flour mixture and pulse to combine.
Scrape the batter into the prepared loaf pan, level surface and then sprinkle with remaining pepitas. Sprinkle 2 teaspoon sugar on the top of seeds if desired. Bake for 1 hour or until a skewer inserted into the centre comes out clean and top is golden. Transfer pan to a wire rack. Cool loaf completely in pan.
Serve the sliced loaf with honey mascarpone and drizzle more honey over if desired.

21 comments:

eileeninmd 31/8/24 13:25: Sounds yummy, I would love the pumpkin loaf! Take care, enjoy your weekend!
Rainbow Evening 31/8/24 14:34: look good.......never tasted spiced loaf, I should try it
Tom 31/8/24 15:15: ...pumpkin is the flavor of the season.
Margaret D 31/8/24 15:21: That would be tasty I bet.
DEZMOND 31/8/24 15:22: It is nice that you often use spelt, it is a trendy grain, but people often forget that it is also one of the oldest in the world and that people used to live on it in Medieval times. I have recently remembered that back in the old days Dr. Oetker had a pumpkin cinammon instant oatmeal. I miss their old flavours, liike banana and tropical fruits, everything they have now is boring, but I do put their apple cinnamon in my raw energy balls.
Brian's Home Blog 31/8/24 15:46: Such a wonderful treat and it is getting to be pumpkin season!
Anonymous 31/8/24 15:59: I love pumpkin seed bread and this certainly sounds like a good one. Karen (Back Road Journal)
Norma2 31/8/24 17:52: Angie, very healthy bread. Plus, the yellow color that the pumpkin gives it makes it very appetizing!
David 31/8/24 18:00: Hi Angie, I'm not so big on pumpkin flavor...except pie with whipped cream. However my wife would love this version of pumpkin bread. Take Care, Big Daddy Dave
LoveT. 31/8/24 18:24: Great recipe idea!
it looks fantastic, very delicious.
Christine 31/8/24 18:51: Delicious!
Bill 31/8/24 19:18: Looks great and tasty.
Eva Taylor 31/8/24 21:31: I know pumpkin is a huge fall favourite but it's never been my first choice. Your loaf looks gorgeous and the spices sound lovely too. I bet the house smelled wonderful while it was baking.
Citu 1/9/24 01:53: Me gusta el pan de calabaza. Te mando un beso
Mbul Kecil 1/9/24 02:07: Pumpkin is the star of your cake today Angie...it's good for afternoon tea
Judee 1/9/24 05:23: That butter looks really good on the bread! Must be delicious.
DUTA 1/9/24 06:17: I like the use of the word 'schmalz' (fat) in one of your ingredients (chicken schmalz). It's an Yiddish word bringing back to me, memories of my late mother's cooking. Thanks.
Rose world 1/9/24 08:54: This would be a lovely breakfast bite. I would love it with some spread of butter.
David M. Gascoigne, 1/9/24 11:49: And here was I thinking spelt had something to do with grammar!
My name is Erika. 1/9/24 14:31: You've been busy in the kitchen Angie. This looks and sounds yummy. I'm ready for some fall foods too, like pumpkin and squash. Happy September to you.
Cooking Julia 1/9/24 23:28: The color of this bread is gorgeous !