Einkorn Pumpkin Bread
A fall favorite in our home, this einkorn pumpkin bread recipe is bursting with just the right amount of spice and moist pumpkin puree. A truly delicious quick bread and one the entire family will be asking for all season long!
Ingredients
- 3 1/3 cups all-purpose flour, einkorn (400 g)
- 1 3/4 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp pumpkin pie spice
- 4 eggs
- 2/3 cups water
- 1 cup oil, avocado or coconut
- 2 cups pumpkin puree
Instructions
- Preheat the oven to 350°F.
- Grease two loaf pans with coconut oil or butter.
- Sift together the dry ingredients – flour, sugar, baking soda, salt, and spices – in a large bowl.
- In a separate bowl, mix the wet ingredients – pumpkin, eggs, oil, and water.
- Pour the wet mixture into the flour mixture and whisk together.
- Pour batter and divide between the two prepared loaf pans.
- Bake for about 1 hour, or until toothpick comes out clean.
- Let sit in the loaf pans for about 15 minutes and then transfer to a wire rack to cool. Enjoy!
Notes
Storage:
Let cool completely, then store in an airtight container. Best if enjoyed within 5 days.
Freezing:
Since this recipe makes two loaves, it is the perfect opportunity to freeze one for later!
Allow the loaf to cool completely before slicing.
The easiest way to freeze pumpkin bread is by slicing the whole loaf and dividing each piece with parchment paper before placing in a freezer bag. This allows you to easily remove only the amount you need.
Simply take out the desired number of slices, toast them in the toaster oven, and enjoy!