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Pumpkin Banana Spelt Bread: A Slice of Autumnal Bliss

The scent of warm spices, the comforting sweetness of banana, and the earthy undertones of pumpkin—this bread evokes a very specific memory for me. It was late October, a blustery afternoon perfect for staying indoors. My grandmother, a woman whose hands seemed to be perpetually dusted with flour, was pulling loaves of something fragrant from her oven. I remember the way the kitchen glowed, the warmth radiating from the oven chasing away the autumn chill, and the pure, unadulterated joy of that first bite. That bread, a similar rendition of this recipe, was more than just food; it was love baked into a loaf, a memory I cherish with every slice.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Yield: 2 loaves
Servings: 12-16
Dietary Type: Vegetarian

Ingredients

3 cups organic white spelt flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1 ½ teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 cup melted organic shortening, cooled
1 cup unrefined unbleached cane sugar
1 cup organic dark brown sugar, packed
4 eggs, lightly beaten
1 (15 ounce) can pumpkin puree
2 bananas, well mashed
¼ cup real buttermilk

Equipment Needed

Two 9×5 inch loaf pans
Large mixing bowls
Measuring cups and spoons
Whisk or electric mixer
Spatula or wooden spoon
Toothpick

Instructions

Begin by preparing your dry ingredients. In a large bowl, combine the spelt flour, baking soda, baking powder, kosher salt, ground ginger, cinnamon, allspice, and nutmeg. Whisk these ingredients together thoroughly to ensure even distribution of the spices. Set this bowl aside for later.
In another large bowl, prepare the wet ingredients. Add the melted and cooled shortening and both sugars – the unrefined cane sugar and the packed dark brown sugar. Mix these together well until they are thoroughly combined. An electric mixer can make this step easier, but a sturdy whisk and some elbow grease will work just as well.
Add the lightly beaten eggs to the sugar and shortening mixture. Beat the mixture vigorously until it becomes light and creamy. This step is crucial for incorporating air into the batter, which will result in a lighter, more tender bread.
Now, incorporate the pumpkin puree. Stir it into the wet ingredients and blend well until everything is evenly combined. The mixture should have a consistent orange color.
Next, add the mashed bananas. Stir them into the batter until they are well distributed. The bananas add moisture and sweetness to the bread. Ensure they are well mashed to avoid any large lumps in the final product.
Pour in the buttermilk and blend it thoroughly into the mixture. The buttermilk adds a slight tang and helps to tenderize the bread.
Create a well in the center of the dry ingredients. Pour the wet ingredients into this well. Gently stir the wet and dry ingredients together until the flour is just moistened. Be careful not to overmix the batter. Overmixing can develop the gluten in the spelt flour, resulting in a tough bread. A few streaks of flour are fine at this stage.
Prepare your loaf pans by greasing them thoroughly. You can use cooking spray, shortening, or butter to grease the pans. Ensure that all surfaces of the pan are coated to prevent the bread from sticking.
Pour the batter evenly into the two prepared 9×5 inch loaf pans.
Place the filled loaf pans into a cold oven. This is a crucial step that helps the bread bake evenly and prevents a large crack from forming down the middle.
Set the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and bake for 65 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Once the bread is done, remove the loaf pans from the oven and let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. This prevents the bread from sticking to the pans and allows it to cool evenly.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a handful of chopped walnuts, pecans, or chocolate chips to the batter before baking.
If you find that the top of the bread is browning too quickly during baking, you can tent it with a piece of aluminum foil.
To ensure even baking, rotate the loaf pans halfway through the baking time.
If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to ¼ cup of regular milk. Let it sit for 5 minutes before using.
For a richer flavor, use brown butter instead of melted shortening. Be sure to let the brown butter cool slightly before adding it to the batter.

Serving & Storage Suggestions

This Pumpkin Banana Spelt Bread is delicious served warm or at room temperature. A pat of butter or a dollop of cream cheese enhances its flavor and texture. It also pairs perfectly with a cup of coffee or tea.

To store leftover bread, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

To reheat, you can wrap a slice of bread in foil and warm it in a 350°F (175°C) oven for about 10 minutes, or toast it in a toaster. Frozen bread can be thawed at room temperature or in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340 kcal	N/A
Calories from Fat	N/A	50%
Total Fat	18.9 g	29%
Saturated Fat	4.9 g	24%
Cholesterol	62.2 mg	20%
Sodium	453.7 mg	18%
Total Carbohydrate	42.4 g	14%
Dietary Fiber	0.9 g	3%
Sugars	37.7 g	N/A
Protein	2.9 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the spelt flour with a gluten-free all-purpose flour blend. You may also need to add a binder like xanthan gum to improve the texture.
Dairy-Free: Replace the buttermilk with a plant-based alternative like almond milk or soy milk mixed with a teaspoon of lemon juice or apple cider vinegar.
Spice it up: Add a pinch of cayenne pepper to the batter for a subtle kick.
Nutty Twist: Incorporate ½ cup of chopped toasted nuts like walnuts, pecans, or hazelnuts for added texture and flavor.
Chocolate Chunk: Fold in ½ cup of chocolate chunks or chocolate chips for a richer, sweeter bread.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of spelt flour?
A: Yes, you can substitute all-purpose flour for spelt flour in this recipe. However, the texture of the bread may be slightly different. Spelt flour tends to create a more tender crumb.

Q: Why do you put the loaf pans in a cold oven?
A: Placing the loaves in a cold oven allows the bread to rise more gradually and bake more evenly, preventing a large crack from forming down the middle and ensuring a moist interior.

Q: Can I freeze this bread?
A: Yes, this bread freezes very well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months.

Q: What is the best way to check if the bread is done?
A: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, the bread is done.

Q: My bread is browning too quickly. What should I do?
A: If the top of the bread is browning too quickly, you can tent it with a piece of aluminum foil to slow down the browning process.

Final Thoughts

This Pumpkin Banana Spelt Bread is more than just a recipe; it’s an invitation to create a warm, comforting experience in your own kitchen. The blend of autumnal flavors and the wholesome goodness of spelt flour make it a perfect treat for any occasion. I encourage you to try this recipe, to tweak it to your own preferences, and to share it with those you love. Let the aroma of spices fill your home, and let the taste of this bread transport you to a place of warmth and cherished memories. Don’t hesitate to leave your own feedback, comments or photos of your creation – I’d love to see how you make this recipe your own!

Pumpkin Banana Spelt Bread Recipe