Pumpkin season is not over!
Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.
Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!
Serves 12 to 15
Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
Kosher Recipe Ingredients
- ½ cup canola oil
- ¾ cup sugar
- ¼ cup honey
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup spelt flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon fresh ground nutmeg
Directions for this Kosher Recipe
- Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
- In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
- Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
- Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack and let cool completely. Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.
Paula’s Parisian Pastries
About Paula Shoyer
Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.