Spiced Molasses Bundt Bread

Spiced Molasses Bundt Bread


  • 170g spelt flour
  • 90g buckwheat flour
  • 150g light brown sugar (or coconut sugar)
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 200g butternut purée
  • 60ml olive oil
  • 60ml blackstrap molasses
  • 60ml water
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 170 degrees Celsius and grease a 22 cm bundt tin or baking pan.
  2. Stir the flours, sugar, bicarbonate of soda, baking powder, salt and spices together in a large bowl.
  3. In a separate bowl, thoroughly whisk the puréed squash, oil molasses, vanila, and water until smooth.
  4. Make a well in the centre of the flour mixture and pour in the wet ingredients. Fold gently until combined, making sure not to overwork the mixture, before transferring it to the bundt tin or cake pan. Tap the tin gently on the work surface to release any air bubbles and bake for 30 minutes.
  5. Leave it to rest for about 10 minutes before removing from the tin, then leave to cool completely on a wire rack before serving. The bundt bread will keep for 5 – 7 days.

By Lezanne Swart

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