Hearty Pumpkin Loaf

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!).

Hearty Pumpkin Loaf. Source: Tamara Saslove

Ingredients 
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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 
2 eggs 
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 

1. Grease a loaf pan and preheat oven to 375F
2. Combine wet ingredients in a medium sized bowl, mix until combined
3. Add dry ingredients (flour through salt) on top and fold into the wet ingredients
4. Fold in walnuts and dates
5. Pour into prepared loaf pan and bake in or grated oven for 40-45 minutes until a toothpick comes out clean