Spelt Maple Pumpkin Breakfast Loaf: Soft and Simple

Spelt maple pumpkin breakfast loaf is a moist quick bread made with whole spelt flour, pumpkin puree, and real maple syrup instead of refined sugar.

The crumb stays soft and a little dense, closer to a spiced tea loaf than a fluffy cake. Warm cinnamon, ginger, and nutmeg run through every slice.

You mix it in two bowls, no mixer needed, and bake it in one 23 cm / 9-inch loaf pan. The batter comes together in under 15 minutes.

Spelt flour brings a nutty flavor and a bit more fiber than all-purpose flour, though the loaf still needs the eggs and baking powder for structure.

You can bake it the night before. The flavor settles and the top stays a touch stickier from the maple after a day wrapped on the counter.

Why You'll Love This Recipe

Comes together in one bowl of dry mix and one bowl of wet mix
Uses whole spelt flour for a nuttier, higher-fiber crumb
Sweetened with maple syrup instead of refined sugar
Bakes and keeps well for weekday breakfasts

Pouring pumpkin batter into a parchment-lined loaf pan beside a bowl with a wooden spoon and scattered cinnamon.

Ingredient Notes

Whole spelt flour: Gives the loaf a nutty taste and more fiber than all-purpose flour. Weigh it instead of scooping, since spelt packs down easily and extra flour makes the crumb dry.
Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. Drain off any watery liquid sitting on top before measuring.
Maple syrup: Use real maple syrup, not pancake syrup, for the flavor this loaf is built around. Honey works as a substitute but tastes sweeter and slightly floral.
Melted butter: Adds richness and helps the crumb stay soft. Swap in the same amount of neutral oil for a dairy-free version.
Pecans: Add crunch against the soft crumb. Walnuts work the same way, or leave them out for a nut-free loaf.
Cinnamon, ginger, nutmeg: Standard warming spices for pumpkin bakes. Swap in 1 1/2 tsp of a pumpkin pie spice blend if that's what you have.

Hands breaking a warm slice of pumpkin loaf at a breakfast table with coffee, linen napkin, and maple syrup jug.

Prep Time 15 mins

Cook Time 55 mins

Rest Time 15 mins

Total Time 1 hr 25 mins

Cooking Method: Oven

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 175 C

Servings: 10

Estimated Cost: 0.65

Calories: 200

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

Description

This loaf uses whole spelt flour and canned pumpkin for a moist, evenly spiced crumb that slices clean once fully cooled.

Ingredients

Dry ingredients

280 g whole spelt flour (spooned and leveled, or weighed)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

Wet ingredients

2 eggs (large; room temperature)
200 g pumpkin puree (plain, not pie filling)
120 g maple syrup (about 1/3 cup)
60 g butter, melted (or neutral oil)
60 ml whole milk
1 tsp vanilla extract

Mix-ins and topping

60 g pecans, chopped (plus extra for topping)
2 tbsp pumpkin seeds (for topping)

Instructions

Prep and mix

1
Heat the oven to 175 C / 350 F. Grease a 23 x 13 cm / 9 x 5-inch loaf pan and line the base with parchment.
2
Whisk the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl.
3
In a separate bowl, whisk the eggs, pumpkin puree, maple syrup, melted butter, milk, and vanilla until smooth.
4
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, stopping as soon as no dry streaks remain. The batter stays thick and a bit lumpy.
5
Fold in the chopped pecans, reserving a small handful for the top.

Bake and cool

6
Scrape the batter into the prepared pan and smooth the top with the spatula. Scatter the reserved pecans and pumpkin seeds over the surface.
7
Bake for 50 to 58 minutes, until a skewer inserted in the center comes out with only a few moist crumbs and the internal temperature reads about 200 F / 93 C.
8
Cool the loaf in the pan for 10 minutes, then lift it onto a wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 200kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 4g20%
Cholesterol 40mg14%
Sodium 190mg8%
Potassium 180mg6%
Total Carbohydrate 33g11%
Dietary Fiber 3g12%
Sugars 14g
Protein 5g10%

Vitamin A 3000 IU
Vitamin C 1 mg
Calcium 60 mg
Iron 1.5 mg
Vitamin E 1 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 25 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Measure pumpkin puree by weight for accuracy, not by cup.
Do not overmix once wet and dry ingredients combine.
Let the loaf cool fully before slicing to avoid a gummy center.
Toast pecans first for a deeper flavor if you have 5 extra minutes.

Keywords: spelt maple pumpkin breakfast loaf, spelt pumpkin bread, maple pumpkin loaf, spelt breakfast bread, whole spelt flour recipe

Equipment

23 x 13 cm / 9 x 5-inch loaf pan
mixing bowls
whisk
rubber spatula
wire cooling rack
measuring cups and spoons

Tips

Weigh the spelt flour instead of scooping to keep the crumb light, not dense.
Fold the batter just until the dry streaks disappear, then stop mixing.
Check doneness at 50 minutes since spelt flour bakes a bit faster than wheat.
Cool the loaf completely before slicing, or the center will look underbaked and gummy.
Toast the pecans in a dry pan for 3 minutes before folding them in for extra crunch.

Variations

Swap the pecans for walnuts or chopped pumpkin seeds for a nut-free version.
Add 80 g dark chocolate chips along with the pecans for a richer loaf.
Stir in 1/2 tsp ground cloves with the other spices for a warmer, spicier loaf.

Storage and Reheating

Spelt maple pumpkin breakfast loaf keeps well at room temperature for 3 to 4 days in an airtight container. Move it to the fridge after day 2 if your kitchen runs warm, and it will keep for 5 to 6 days there.

Freeze the whole loaf, wrapped tightly in plastic and foil, for up to 3 months. You can also freeze individual slices in a freezer bag for grab-and-go mornings.

Reheat a slice in a 150 C / 300 F oven for 8 to 10 minutes, or in the microwave for 15 to 20 seconds, until just warm. Reheating longer than that dries out the crumb.

Serving Suggestions

Serve spelt maple pumpkin breakfast loaf slightly warm, with a smear of salted butter melting into the top. A drizzle of extra maple syrup works for a weekend breakfast.

Pair a slice with plain Greek yogurt and a handful of berries for a more balanced plate. Coffee or spiced chai make natural pairings alongside the loaf.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-maple-pumpkin-breakfast-loaf/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!