WFPB Pumpkin Bread

Pumpkin Bread With Einkorn Flour

Since we found out the health benefits of using Einkorn flour we have been baking more, especially when we found out about the dangers of wheat. We’ve posted a no-knead loaf of yeast sandwich bread and it turned out great. We have also made a delicious banana nut bread which we’ll post the recipe soon. Yum!

This pumpkin bread we found to be delicious also! We have made it several times just wanting to make sure the recipe met our expectations and it certainly did. So here it is.

We did substitute dried wolfberries  and added 3/4 cup chopped pecans or walnuts, whatever we had on hand ;).

Ingredients:

• 1 ¾ cup (1 3/4 cup Einkorn flour can also use spelt flour)

• ¾ cup coconut sugar

• 1 teaspoon baking soda

• ½ teaspoon non-aluminum baking powder (or ¼ t arrowroot powder & ¼ t cream of tartar)

• ¼ teaspoon Himalayan salt

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon ground all spice

• ⅔ packed cup dried wolfberries, dried cranberries or pumpkin seeds

• we added 3/4 cup chopped pecans or walnuts would work also) optional

In a Separate Bowl mix:

• 1 can pumpkin puree (not pumpkin pie filling)

• ½ cup of a nut milk, almond or cashew

Instructions

• Preheat oven to 350°F and lightly grease (spray Pam) a loaf pan (we used a 9×5- it worked well and we have used parchment paper lining the whole loaf pan)

• Add all of the dry ingredients to a bowl and stir to combine. We stir both by hand and have used our Kitchen Aid Mixer with dough hook, occasionally scraping sides & bottom.  I think it’s quicker by hand.

Add the pumpkin puree and milk to another bowl and stir together.

Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter but will come together with a bit of elbow grease!

Spoon the batter into the prepared loaf pan and smooth out.

• Bake for 55 minutes then check it. It might need an extra 5 minutes or so. Insert a tooth pick or a skewer and if it comes out clean it’s ready.

• Remove from the loaf pan immediately or not either works and cool on a cooling rack.

• Let it cool a few minutes before cutting.

Notes:

Serve the loaf as it is or with some homemade butter or a nut butter.

Store in a sealed container for up to 4 days. Freezes well.