Nourishing Spelt Pumpkin Bread
Prep time: 
Cook time: 
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Serves: 4-6
A classic recipe with some nourishing modifications.
  • 3 cups unbleached spelt flour (I use Oak Manor Organic)
  • ⅔ cup local oil or melted fat (I use cold-pressed virgin soy oil from Pristine Gourmet)
  • 2 eggs
  • 2 cups pumpkin puree (or winter squash puree)
  • 2 Tbs. sourdough starter
  • 1 ½ cups maple syrup (yes it’s a lot, you can sub in honey in equal amounts, or do a combo)
  • ½ tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves
  • 1 tsp. salt
  • 1 cup chocolate chips (optional)
  1. Mix together the spelt flour, oil, eggs,pumpkin puree, sourdough starter, and maple syrup. Leave at room temperature for 2-3 hours then transfer to the fridge overnight.
  2. Remove the batter from the fridge 1-2 hours before baking and allow to warm up a bit. Preheat oven to 350. When you’re ready to bake, mix in the remaining ingredients. Pour the batter into two small bread loaf pans and bake for 1 hour.
  3. The bread is done when a toothpick inserted in the center comes out clean. Allow the bread to cool before removing from the pans, and then cool some more before eating.
Recipe by The Local Kitchener at