Soft, moist, and naturally sweet, this pumpkin bread is perfect for fall mornings, snacks, or sharing with friends. Lightly spiced and filled with seeds and dried fruit for texture.
Ingredients:
1 3/4 cups spelt flour
1/4 cup almond flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp sea salt
3/4 cup maple syrup
1/3 cup melted sunflower oil
2 large eggs
1 tsp pure vanilla extract
2 cups freshly grated pumpkin
1/3 cup roasted pumpkin seeds
1/4 cup chopped dried apricots
Instructions:
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together spelt flour, almond flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
In another bowl, mix maple syrup, sunflower oil, eggs, and vanilla until smooth.
Fold the dry ingredients into the wet mixture, then stir in grated pumpkin, pumpkin seeds, and dried apricots until evenly combined.
Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Optional: Sprinkle cinnamon sugar on top before baking for a lightly sweet crust.
This pumpkin bread keeps well in an airtight container for up to 4 days and tastes even better the next day.
