- 1/2 sugar pumpkin, halved and seeded
- 1 teaspoon olive oil, or as needed
- 1/4 cup chia seeds
- 1 cup hot water
- 1/3 cup crystallized sugar cane juice (such as Sucanat®)
- 1/4 cup agave nectar
- 1 1/2 cups spelt flour
- 1 cup brown rice flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg (optional)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 cup walnuts (optional)
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with olive oil.
- Place chia seeds in a blender; add hot water and let sit for 5 minutes.
- Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
- Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.