Spelt Pumpkin Bread Food

PUMPKIN BREAD WITH SPELT FLOUR AND MAPLE SYRUP

Steps:

• Preheat the oven to 350F. Line an 8×4 inch loaf pan with parchment paper or grease lighting with oil.
• In a large mixing bowl, add the pelt flour, baking powder, salt and spices. Mix to combine. In a separate bowl, add the pumpkin, maple syrup, almond milk, oil, egg and vanilla. Whisk together until completely smooth. Add the wet ingredients to the dry and mix together until just combined. Careful not to over mix.
• Pour the batter into the loaf pan. Place in the oven for 45-50 minutes. Let sit for 10 minutes before moving to a cooling rack. Allow to fully cool before slicing.
• Store on the counter for 3 days or in the fridge for 5 days.

OLD-FASHIONED SPELT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees
• In a medium bowl, whisk together spelt flour, baking powder, baking soda, salt, and spices. Set aside
• In the bowl of your stand mixer cream together the butter and sugar. Add in the water, eggs, and pumpkin and mix until combined
• Add in flour mixture a little at a time until it is all incorporated, scarping down the sides often. Don't over mix.
• Pour batter into a greased loaf pan. Place in the oven for about 60 minutes. It is done when a toothpick comes out clean.

SPELT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease two 8½" x 4½" x 2½" loaf pans -- I use the butter wrapper to do this.
• Sift dry ingredients together and set aside.
• Cream sugar and butter until fluffy.
• Add pumpkin, eggs and water. Beat at low speed until well mixed.
• Add dry ingredients and mix just until well blended.
• Pour into loaf pans.
• Bake for about 1 hour or until toothpick comes out clean.

SPELT BREAD

Steps:

• Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
• Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
• Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

PUMPKIN BANANA SPELT BREAD

Steps:

• In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
• In another large bowl, add, melted shortening and both sugars and mix well.
• Add eggs, then beat well until mixture is creamy.
• Stir in pumpkin puree' and blend well to combine.
• Add bananas, stir, then add in buttermilk and blend thoroughly.
• Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
• Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
• Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.