By: Tamara Saslove, P.H.Ec.
Looking for a breakfast friendly loaf recipe? Look no further! With minimal added sugar, this loaf is just the right amount of sweet for any time of day. I love it on it's own, fresh out of the oven or topped with pumpkin butter. This recipe uses spelt flour, which has 4.5x the amount of fibre, compared to white flour and the recipe has even more fibre from the added dates, so don't be afraid to have a slice (or two!).
Makes 1 loaf (12 servings)
1 cup (250 mL) pumpkin purée
1/3 cup (80 mL) canola oil
1/4 cup (60 mL) molasses
2 tbsp (30 mL) maple syrup
1 1/2 cups (375 mL) whole grain spelt flour
2 tsp (10 mL) pumpkin pie spice
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (60 mL) walnuts, chopped
1/3 cup (80 mL) dates, chopped
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