Preheat oven to 350°F. Oil and flour an 8.5” x 4.5” inch loaf pan.
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.
Add sugar and beat for 1 minute.
Add ½ cup of olive oil, cinnamon and ginger, beat for 1 minute more.
If using Einkorn Wheat Berries grind them in a grain mill, Vitamix or high-powered blender to a fine flour.
Combine Whole Grain Einkorn flour or freshly ground Einkorn Wheat Berries with baking soda and sea salt.
Add the dry ingredients to the wet slowly, combining with a spatula until just incorporated. Do not overwork the batter.
Pour batter into the loaf pan and bake for 50 minutes until a cake tester comes out clean.
Let cool for 10 minutes before turning out on a wire rack to cool.
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.