This bread, with barely a hint of sweetness, is perfect toasted with jam for breakfast or as an appetizer with wine and cheese.
AuthorLemons & Anchovies
2 1/2cupswhole spelt flouror all-purpose flour, plus more for dusting pan
2 1/2teaspoonsbaking powder
3/4teaspoonpumpkin pie spiceadd more for more pronounced pumpkin flavor
2/3 - 3/4cupcheeseI used a combination of sharp cheddar and smoked gouda; I use a Microplane grater and this is for a loosely-packed measurement; add more cheese for a more pronounced cheese flavor
1 15-ozcan pumpkin puréenot pumpkin filling
2eggs beaten slightlyor the equivalent in an egg substitute; I used Bob's Red Mill Egg Replacer
4tablespoonsolive oilor coconut oil or butter, melted and cooled
Preheat your oven to 350°F. Grease a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.
In a large bowl, whisk all the dry ingredients together, from the flour to the grated cheese.
In a smaller bowl, combine the wet ingredients, from the pumpkin to the olive oil.
Fold the wet ingredients into the dry ingredients until well-combined. Pour into the prepared loaf pan and bake for 55 minutes (give or take five minutes depending on your oven). Make sure a toothpick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
Note: For convection baking, I preheated my oven to 350°F then lowered to 325°F as soon as I placed the pan in the oven. My loaf took 55 minutes to bake. It may take a few minutes longer for non-convection baking.
This bread tastes even better toasted the next day--with breakfast or as an appetizer.