Pumpkin & Walnut Spelt Bread

As the leaves begin to change and a crispness fills the air, the arrival of autumn inspires many home bakers to embrace the warmth and comfort of seasonal ingredients. Autumn baking is a delightful way to celebrate the rich flavors and wholesome ingredients that characterize this time of year. The vibrant hues of pumpkins, the crunch of walnuts, and the fragrant spices of cinnamon and nutmeg evoke a sense of nostalgia and warmth, making them perfect for cozy afternoons spent in the kitchen.

Experience the essence of autumn with our Autumn Harvest Pumpkin & Walnut Spelt Bread! This delightful recipe celebrates seasonal ingredients, combining the flavors of pumpkin, walnuts, and warm spices like cinnamon and nutmeg. Using nutritious spelt flour, this bread is not only delicious but also a healthier alternative to traditional bread. Perfect for cozy breakfasts or festive gatherings, embrace the warmth of fall baking and fill your home with comforting aromas.

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Ingredients

2 cups spelt flour

1 cup pumpkin puree (canned or homemade)

1/2 cup walnuts, finely chopped

1/4 cup brown sugar

1/4 cup honey or maple syrup

1/2 cup warm water (approximately 110°F/43°C)

1/4 cup extra-virgin olive oil

1 teaspoon active dry yeast

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup raisins or dried cranberries (optional)

Instructions

Activate the Yeast: In a small bowl, combine the warm water and the active dry yeast. Stir gently, then let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.

Mix the Wet Ingredients: In a large mixing bowl, add the pumpkin puree, olive oil, brown sugar, and honey (or maple syrup). Mix well with a whisk until the mixture is smooth and all ingredients are fully incorporated.

Combine the Dry Ingredients: In a separate bowl, whisk together the spelt flour, salt, ground cinnamon, nutmeg, ground ginger, baking soda, and baking powder until evenly combined.

Incorporate Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Then, gently fold in the activated yeast and the chopped walnuts (and raisins or dried cranberries, if using), ensuring they are evenly distributed.

Knead the Dough: Turn the dough out onto a floured surface. Knead gently for about 5-7 minutes until the dough is smooth and slightly sticky. If it feels too sticky, sprinkle a bit more spelt flour as needed.

First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm environment for approximately 1 to 1.5 hours, or until it has doubled in size.

Shape the Loaf: After the dough has risen, gently punch it down to release any air. Form the dough into a loaf shape and transfer it to a greased 9x5-inch loaf pan.

Second Rise: Cover the loaf pan with a towel and allow the bread to rise again for about 30-45 minutes, or until the dough has puffed up.

Preheat the Oven: While the dough is undergoing the second rise, preheat your oven to 350°F (175°C).

Bake the Bread: Once the loaf has risen, place it in the preheated oven and bake for 35-40 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.

Cool Down: After baking, remove the bread from the oven and let it cool in the pan for approximately 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Serve: Once cooled, slice the bread. Enjoy it warm with a pat of butter or use it as a hearty base for delicious sandwiches.

Prep Time, Total Time, Servings: 25 minutes | 2 hours | 10 slices