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Baking Mix
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Baking Mix
Spelt Pumpkin Spice Loaf Mix
$12.99
A spiced pumpkin loaf on bolted spelt: moist, tender, and warm rather than loud. Makes one loaf.
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Rates and timing are shown at checkout.
Allergens: Wheat
You add
1 can of pumpkin purée, 2 eggs, 1 stick of butter
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About this product
A spiced pumpkin loaf on bolted spelt: lighter than whole grain, more flavor than white flour, and a moist, tender crumb that keeps for days. The spice is warm, not loud. Everything dry is in the bag.
Two versions: sweetened with organic brown sugar, or refined sugar free, sweetened with organic coconut sugar and organic Vermont maple sugar.
You add: 1 can of pumpkin purée, 2 eggs, and 1 stick of butter. Dairy-free and vegan swaps are on the back of the bag.
Makes 1 loaf. Net wt 21.2 oz (600 g). Best within 3 to 6 months. Contains wheat. Seasonal, while it lasts.
Ingredients
Organic brown sugar version: Organic stone-milled spelt flour, organic light brown sugar, organic pumpkin pie spice (organic cinnamon, ginger, cloves, nutmeg), baking powder, sea salt, baking soda.
Refined sugar free version: Organic stone-milled spelt flour, organic coconut sugar, organic Vermont maple sugar, organic pumpkin pie spice (organic cinnamon, ginger, cloves, nutmeg), baking powder, sea salt, baking soda.
Refined sugar free version: Organic stone-milled spelt flour, organic coconut sugar, organic Vermont maple sugar, organic pumpkin pie spice (organic cinnamon, ginger, cloves, nutmeg), baking powder, sea salt, baking soda.
Allergens: Wheat
Preparation
You add: 1 can (15 oz / 425 g) pumpkin purée (not pie filling), 2 large eggs, 1/2 cup (1 stick, 113 g) butter, melted.
1. Heat the oven to 350°F. Grease and line a 9x5 metal loaf pan.
2. Whisk the pumpkin, eggs, and melted butter together.
3. Fold in the mix just until combined. Let the batter rest 10 minutes.
4. Bake on the center rack 60 to 70 minutes (start checking at 55), until a toothpick comes out mostly clean. Tent with foil if the top browns too quickly.
5. Cool 15 minutes in the pan, then remove and cool fully before slicing.
1. Heat the oven to 350°F. Grease and line a 9x5 metal loaf pan.
2. Whisk the pumpkin, eggs, and melted butter together.
3. Fold in the mix just until combined. Let the batter rest 10 minutes.
4. Bake on the center rack 60 to 70 minutes (start checking at 55), until a toothpick comes out mostly clean. Tent with foil if the top browns too quickly.
5. Cool 15 minutes in the pan, then remove and cool fully before slicing.
Substitutions
Dairy-free: use 1/2 cup melted coconut oil or plant butter in place of the butter.
Vegan: also replace the eggs with 2 Tbsp ground flax whisked with 6 Tbsp water, and let the batter rest 15 minutes.
Vegan: also replace the eggs with 2 Tbsp ground flax whisked with 6 Tbsp water, and let the batter rest 15 minutes.
Weight and storage
Net weight: 21.2 oz (600 g)
Storage: Store the mix in a cool, dry place. Best within 3 to 6 months. Once baked: airtight at room temperature up to 3 days, or freeze up to 3 months.
Shipping and delivery
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Why these grains
Bolted spelt is sifted to remove some bran, so the loaf bakes lighter than whole grain while keeping spelt's warm, lightly sweet flavor and a crumb that stays moist for days. It is organic, grown with regenerative practices, and stone-milled in the Northeast.
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