Spelt Pumpkin Bread

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.

• Ready In: 1 hr 15 mins
• Serves: 32
• Yields: 2 loaves

Ingredients

• 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

1. Preheat oven to 350 degrees.
2. Grease two 8½" x 4½" x 2½" loaf pans -- I use the butter wrapper to do this.
3. Sift dry ingredients together and set aside.
4. Cream sugar and butter until fluffy.
5. Add pumpkin, eggs and water. Beat at low speed until well mixed.
6. Add dry ingredients and mix just until well blended.
7. Pour into loaf pans.
8. Bake for about 1 hour or until toothpick comes out clean.