True, the holidays have passed, but this recipe should definitely remain in your repertoire this winter- or anytime- the warm spices and pumpkin are good in any season. This recipe was originally published a few months ago, but I’ve edited it after teaching it at a recent cooking class! Enjoy!
one for you and one for me!
These were dying to be named ‘Christmas in your Mouth,’ but my girl Hee has already bestowed that name on her yummy ginger cookies. So we have Sweet & Spicy Holiday Loaves- kinda boring name, but amazing flavor: highlights of cardamom, a hint of cinnamon, dark muscavado sugar, and some sweetness from pumpkin and apple. Perhaps it’s a bit early for holiday themed desserts, but I saw some lawn reindeer a few days ago and I decided to roll with it!
Muscavado is very dark brown sugar that is molasses-y awesome, but if you can’t find Muscavado, just use the darkest brown sugar you can get your hands on- and don’t forget to sprinkle it on top! Makes 2 or 3 small loaves; if making two they will be big and puffy, if making three they will be a bit smaller but still loveable and gift-able!
Sweet & Spicy Holiday Loaves
2 cups whole grain spelt flour
2 teaspoons baking soda
1 teaspoon cinnamon
1½ teaspoons ground cardamom
½ teaspoon nutmeg
¼ teaspoon sea salt
¾ cup pumpkin puree
½ cup packed dark brown sugar + extra for sprinkles
⅓ cup brewed tea
¼ cup apple butter
¼ cup liquid coconut oil
1 Tablespoon molasses
1 Tablespoon ground flaxseeds
1 teaspoon apple cider vinegar
½ cup raisins or Zante currants (optional)
- Preheat your oven to 350 º. Grease 2 small (six-inch) loaf pans.
- In a large bowl mix the spelt flour, baking soda, salt and spices.
- In another larger bowl whisk together pumpkin, brown sugar, tea, apple butter, coconut oil, molasses, flaxseeds, and vinegar until smooth.
- Gently mix the dry ingredients into the wet and stir a few times. Add the raisins, and stir a few more turns until no dry spots are left.
- Measure batter evenly into prepared pans. Sprinkle brown sugar onto top of each loaf.
- Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool completely in pans before turning out onto cooling racks.
- Serve warm with butter, apple butter, or orange marmalade! Enjoy!
Yield: 12 – 16 slices
Notes: This recipe will also make 12 muffins. Bake for only 23-25 minutes.
sprinkled with the dark sugar, and ready to go into the oven.
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These look so good! Good enough that I might be inspired to continue baking, even though I just got my kitchen back to normal!
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