2 cups spelt flour
1/4 cup maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
pinch of sea salt
2 teaspoons vanilla extract
1/2 cup unsweetened almond milk
1/4 cup coconut oil
15 oz 100% organic pumpkin puree
pumpkin seeds (optional)
Preheat oven to 350F.
In a medium size bowl, combine flour, baking powder, baking soda, spices and salt.
In a separate bowl, combine maple syrup, coconut oil, vanilla and almond milk.
Add the wet mixture to the dry mixture along with the pumpkin puree. Mix well and fold in pumpkin seeds.
Pour batter into a lightly greased loaf pan. Bake for 55 minutes.
Remove from oven and let the bread cool before serving. Enjoy!