Recipe by Max's Grandma
Here's my modified version of a recipe from a 1970 "Favorite Recipes from Women of the Christian Church Casseroles" Cookbook. This bread has been a hit every time I bring it to a gathering.
Top Review by Lil_Mommy
This bread was fantastic. I was excited about this recipe because my older son can only eat spelt, so I am constantly on the lookout for spelt friendly recipes with exact measurements. I also keep brown rice flour in my pantry, so that was convenient. Here is what I did. I used coconut oil instead of butter because my sons and I cannot tolerate pasteurized/homogenized cow's milk. I used all brown rice flour instead of the white and brown mix. I used 3 teaspoons of pumpkin spice instead of cloves and cinnamon. I cut down the sugar to 2 cups, and used rapadura (organic whole cane sugar). I baked two loaves in pampered chef stoneware loaf pans for 1 hour on 350. I wasn't sure how the rice flour and whole spelt flour would go together, but it turned out great! Both of my sons loved it as well.
- 2⁄3 cup butter (softened at room temperature)
- 3 cups sugar
- 1 3⁄4 cups cooked pumpkin
- 4 eggs (beaten)
- 2⁄3 cup water
- 2 cups spelt flour
- 1 1⁄2 cups rice flour (brown & white blend)
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon clove
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
Directions See How It's Made
- 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.