Einkorn Pumpkin Bread

This simple Einkorn Pumpkin Bread recipe combines warm fall spices like ginger and cinnamon with pumpkin and the satisfying nuttiness of Einkorn flour. This is the same recipe as our classic Whole Grain Einkorn Pumpkin Bread, but retested and adjusted to be made with All-Purpose Einkorn Flour. Both versions are delicious served with a salty spread, like salted butter, goat cheese or ricotta cheese.

Instructions

1. Preheat oven to 350°F. Oil and flour an 8.5" x 4.5" inch loaf pan.
2. In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.
3. Add sugar and beat for 1 minute.
4. Add ½ cup of olive oil, cinnamon, and ginger, beat for 1 minute more.
5. Sift Einkorn flour and combine with baking soda and sea salt.
6. Add the dry ingredients to the wet ingredients slowly, combining with a spatula until just incorporated. Do not overwork the batter.
7. Pour batter into the loaf pan and bake for 50-55 minutes, or until a cake tester comes out clean.
8. Let cool for 10 minutes before turning out on a wire rack to cool.
9. Slice and serve. Store leftovers at room temperature, covered with plastic wrap for 3-4 days. It can also be frozen in an airtight plastic bag and defrosted at room temperature.

Baking Tips

We encourage you to sift the flour in this recipe. It will prevent clumps and give your finished loaf a better texture. While we offer the cup measurements alongside grams, we always recommend weighing your ingredients using a scale.