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