Pumpkin Tea Bread

It’s pumpkin season… and I am crazy about anything pumpkin! This loaf is moist, yummy, and freezes well.

(photo credit: xobakingco.com)

 

1 ½ cups organic brown sugar

1 cup unpasteurized honey

1 cup olive oil

4 eggs

¼ cup orange juice concentrate

1 tsp. grated orange rind

2 ½ cups pumpkin puree

3 ½ cups light spelt flour

1 ½ tsp. salt

2 tsp. baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1 tsp. ground cloves

1 ½ cups chopped walnuts (optional)

Preheat oven to 350 degrees. Beat together sugar, honey and oil. Beat in eggs one at a time. Add orange juice, rind and pumpkin. Combine dry ingredients and add to pumpkin mixture. Blend thoroughly but do not over mix. Pour batter into 2 well-greased 9 X 5 inch loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted into the centre comes out clean. Cool on a rack for 10 minutes, then remove from pan.

Yours in good health,

Caryn

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