We re-visited our classic Pumpkin Loaf recipe and added a delicious cinnamon crumble throughout the middle and on top.

Pumpkin Spelt Loaf 2.0
~ adapted from Smitten Kitchen

1 15oz can pumpkin puree
1/2 cup (114g) neutral oil or melted butter
3 eggs
1 1/4 (270g) cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
2 1/4 (311g) cups Flourist Sifted Spelt Flour

Crumble Topping
1/4 cup (32 g) Flourist Whole Grain Spelt Flour
1 cup (140 g) brown sugar 
1 tsp (2 g) cinnamon 
3 tbsp (42 g) butter, cubed

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

Make the crumble topping by mixing together Flourist Whole Grain Spelt Flour, brown sugar and cinnamon in a medium sized mixing bowl. Using your fingers or a pastry cutter, work the butter into the flour mixture until the texture is similar to coarse sand. Squeeze a few handfuls together to get some larger pieces. Set aside. 

In a large bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and spices (cinnamon through to cloves) and stir until combined. Add Flourist Sifted Spelt Flour and gently fold batter together with a spatula until it's almost all mixed together. Do not over mix. 

Pour half of the batter into a prepared loaf pan and sprinkle half of the crumble mixture on top. Add the remaining batter and smooth out with an offset spatula before sprinkling the rest of the crumble topping.

Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Cool completely before serving.