Whole Grain Einkorn Pumpkin Bread

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Ingredients

  • 1 cup (230 g) pumpkin puree, room temperature
  • 3 large eggs, room temperature
  • ¾ cup (175 g) sugar
  • ½ cup (120 g) jovial Extra Virgin Olive Oil, plus more for oiling the pan
  • 1 teaspoon (2 g) cinnamon
  • ½ teaspoon (1 g) ground ginger
  • 2½ cups (240 g) Whole Grain Einkorn flour or 1 ½ cups (250 g) jovial Einkorn Wheat Berries, ground into flour, plus more for dusting the pan
  • 1 teaspoon (6 g) baking soda
  • ½ teaspoon (2 g) sea salt

Directions

  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. If using Einkorn Wheat Berries grind them in a grain mill, Vitamix or high-powered blender to a fine flour.
  6. Combine Whole Grain Einkorn flour or freshly ground Einkorn Wheat Berries with baking soda and sea salt.
  7. Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter.
  8. Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.
  9. Let cool for 10 minutes before turning out on a wire rack to cool.

Additional Tips

Slice and serve. This is delicious with a salty spread, like salted butter, goat or ricotta cheese. This bread will stay moist for 3-4 days.  It can also be frozen in an airtight plastic bag and defrosted at room temperature.