Pumpkin Bread, Whole Food, Plant-Based & Vegan

Pumpkin Loaf 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 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 loaf 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 without further ramblings here it is.

We did substitute dried wolfberries  and added ½ cup chopped pecans.


  • 1 ¾ cup (1 cup Einkorn flour and ¾ cup of 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 or dried cranberries

  • ½ cup pumpkin seeds (we added ½ cup chopped pecans, walnuts would work also)

In a Separate Bowl mix:

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • ½ cup a nut milk, almond or cashew


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

  • Add all of the dry ingredients to a bowl and stir to combine. We used our Kitchen Aid Mixer with dough hook occasionally scraping sides & bottom.

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 and cool on a cooling rack.

  • Let it cool a few minutes before cutting.


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.

8 Replies to “Pumpkin Bread, Whole Food, Plant-Based & Vegan”

  1. The following time I learn a blog, I hope that it doesnt disappoint me as a lot as this one. I mean, I know it was my choice to read, but I truly thought youd have something attention-grabbing to say. All I hear is a bunch of whining about one thing that you may fix should you werent too busy on the lookout for attention.

  2. Thank you for your entire labor on this web page. My niece really loves engaging in research and it’s really simple to grasp why. Most people hear all concerning the lively mode you produce both useful and interesting solutions via the web site and even recommend contribution from people about this area of interest while our child is undoubtedly studying a whole lot. Have fun with the rest of the new year. You are always performing a fantastic job.

  3. After research a number of of the weblog posts on your website now, and I really like your manner of blogging. I bookmarked it to my bookmark web site list and will probably be checking again soon. Pls take a look at my website as properly and let me know what you think.

Leave a Reply

Your email address will not be published. Required fields are marked *