Sprouted Spelt Maple Pumpkin Bread With Maple Coconut Frosting

This week it started to officially feel like sweater season. The fall colors are in full vibrance and cozy foggy mornings have a refreshing crispness in the air. In the bounty of freshly harvested produce there are limitless possibilities for delicious creations in the kitchen that have been continuously inspiring us.

This loaf is moist, very pumpkin-y, with a rich maple flavor and warm spices. As the maple coconut frosting oozes into the loaf, it becomes seriously irresistible.


2 cups One Degree Organics Sprouted Spelt Flour
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 can (15 oz) organic pumpkin puree
1/3 cup coconut oil, melted
3/4 cup maple syrup
1/2 cup vegan milk (coconut, almond, soy)
2 tsp lemon or lime juice
1 tsp vanilla

1 cup full-fat coconut cream, chilled
3 Tbsp maple syrup
1 tsp vanilla bean paste


Preheat oven to 350 degrees F. Lightly grease a standard loaf pan, set aside.

Pour the vegan milk and lemon juice into a small mixing bowl and set aside to form a buttermilk.

In a large bowl whisk together all the dry ingredients, set aside.

Add the remaining wet ingredients to the milk mixture and whisk together.

Slowly add the pumpkin mixture to the dry ingredients and gently fold in until well combined.

Pour batter into a loaf pan and smooth on top.

Bake for 45 – 60 minutes, until a toothpick comes out clean.

To make the frosting: Use the top, thick portion of the chilled coconut cream and put in a small mixing bowl. Add maple syrup and vanilla. Using a hand mixer, whisk until smooth and creamed.

When the pumpkin loaf has cooled, drizzle with maple frosting and serve.