Yields1 Serving
 1 cup almond flour
 1 cup spelt flour*
 ½ tsp sea salt
 1 tsp baking soda
 1 tsp ground cloves
 1 ½ tsp pumpkin pie spice
 1 tbsp ground cinnamon
 1, 15oz can organic pumpkin puree
 3 large cage free eggs
 1 ½ tbsp vanilla extract
 ¼ cup coconut sugar
 1 tbsp coconut oil, melted
 ¼ cup unsweetened apple sauce
1

Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.

2

In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.

3

In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.

4

Pour wet ingredients into the dry ingredients and gently combine with a spatula.

5

Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.

6

For bread: Bake 50 minutes on convection, 60 minutes if non-convection.

7

For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.

8

Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.

NOTE: If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

#alixbarthnutrition#justeatthefood#paleo#primalalmond flourcleaneatingcookingforholidaysdairyfreeeasytomakeeatrealandmoveeggsfallrecipesglutenfreegrainfreehealth foodhealthy breakfasthealthy recipesholidaybakingholidaymenuholidaymenuideasholistic nutritionleftoverslinkendurancepumpkinbreadpumpkinmuffinspumpkinrecipesRecipeRecipesspeltflourspeltflourbreadspeltflourpumpkinbread

Ingredients

 1 cup almond flour
 1 cup spelt flour*
 ½ tsp sea salt
 1 tsp baking soda
 1 tsp ground cloves
 1 ½ tsp pumpkin pie spice
 1 tbsp ground cinnamon
 1, 15oz can organic pumpkin puree
 3 large cage free eggs
 1 ½ tbsp vanilla extract
 ¼ cup coconut sugar
 1 tbsp coconut oil, melted
 ¼ cup unsweetened apple sauce

Directions

1

Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.

2

In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.

3

In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.

4

Pour wet ingredients into the dry ingredients and gently combine with a spatula.

5

Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.

6

For bread: Bake 50 minutes on convection, 60 minutes if non-convection.

7

For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.

8

Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Spelt Flour Pumpkin Bread