Pumpkin Einkorn Bread

This healthy pumpkin einkorn bread will become a staple recipe in your kitchen any time of year. It is easily made in one bowl and naturally sweetened with simple real food ingredients. The result is nothing but a moist, simply delicious loaf of good-for-you bread!

Healthy pumpkin einkorn bread

I’m here to tell you this – I’m obsessed with einkorn flour. I’m also obsessed with all things pumpkin so it makes sense that my two obsessions turn into one beautiful pumpkin einkorn bread baby.

What makes this pumpkin spice bread unique compared to other pumpkin bread recipes?

• It’s naturally sweetened with just a touch of pure maple syrup (⅓ cup in the entire loaf!). The pumpkin puree also brings sweetness into the mix. 

• The warm spices are added to give it that pumpkin spice flavor you know and love. You can easily substitute pumpkin pie spice if you have that on hand, but if you’ve ever wanted to make your own, I’ve got that included for you. 

What’s in pumpkin spice?

• Cinnamon
• Nutmeg
• Ginger
• Allspice
• Clove

I go heavy on the cinnamon and lighter on the other spices in my pumpkin pie spice mix used in this quick einkorn bread. 

Healthy pumpkin bread recipe with einkorn flour

My kids cannot get enough of this bread! They’re pumped when I pack it in their lunchbox or put it on a breakfast plate filled with scrambled eggs and fruit.

It’s a tasty carb option that they see as a treat! 

Little do they know it’s a better-for-you pumpkin bread that’s only lightly sweetened and filled with wholesome, real food ingredients.

Mom win right there!

What is einkorn flour?

Have you used einkorn flour before? Let’s chat a little more about it!

Einkorn flour is a unique ancient grain. Unlike modern wheat, it has never been hybridized.

It has a very unique gluten structure, so if you’ve found that you have gluten sensitivities to modern wheat today, einkorn can be a great alternative to try since it does not contain the high molecular weight proteins that can be hard to digest.

Because of the gluten structure (or lack of it), you don’t knead einkorn flour dough.

It’s a tasty alternative to regular whole wheat or white whole wheat flour that we’ve been loving!

Baking with einkorn flour

I absolutely love baking with einkorn flour. For recipes that use 100% whole wheat, you can try swapping 1:1.

However, with recipes that haven’t been tested with einkorn flour, you may need to reduce the liquid by 15-20%.

If you’re using an einkorn flour recipe (like this one), you’re good to go! 

Where can you buy einkorn flour?

For a little while, my local Fred Meyer carried einkorn flour, but then that ended.

The closest location was too far for me to justify driving there for one ingredient, so I order einkorn flour from amazon! You can find it HERE.

What you need for einkorn pumpkin bread

Scroll down to view the recipe card below for the full ingredients list, nutrition values, and step-by-step instructions.

• unsalted butter
• eggs
• maple syrup
• canned pumpkin
• non-dairy milk
• all purpose einkorn flour
• baking soda
• baking powder
• sea salt
• cinnamon
• ground nutmeg
• ground ginger
• allspice
• clove
• optional: pumpkin seeds

How to make pumpkin bread with einkorn flour

This pumpkin einkorn bread recipe is so quick to throw together and get in the oven.

It’s really fun to make with kiddos too. My 3-year-old looooooves helping me out with it!

Here’s how we make this easy quick bread:

1. Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
2. In a large mixing bowl whisk together the melted butter, eggs, maple syrup, pumpkin puree, and almond milk.
3. Add the einkorn flour, baking soda, baking powder, sea salt, cinnamon, and remaining spices. Whisk the dry ingredients into the wet ingredients until fully combined. Pour into prepared loaf pan and sprinkle with pumpkin seeds if you’d like.
4. Bake for 40-45 minutes. Test doneness by sticking a toothpick into the center of the pumpkin bread. If the toothpick comes out clean, it’s done! Cool on a wire rack before cutting into the bread.

Now you have pumpkin spice einkorn bread ready to be devoured in a day! At least in my house.

You can also turn this healthy pumpkin bread into einkorn pumpkin muffins!

Ready to bake your own pumpkin einkorn flour bread? Let’s do it!

Watch me make pumpkin einkorn bread

The full how to video can be watched below, or on my YouTube channel!

Substitutions

Below you’ll find a list of substitutions that are great options in this delicious pumpkin einkorn bread recipe. If you try something different out, please leave a comment below letting us all know how it turned out!

Butter – Melted coconut oil, ghee, or avocado oil all are good alternatives. To keep this bread butter or oil free, sub in applesauce.

Eggs – This recipe can be made using flax eggs in place of regular eggs. Make 2 flax eggs by combining 2 tbsp of ground flax seed with 6 tablespoons of water. Mix it together, and let the mixture sit for 5 minutes to create a gel.

Maple syrup – Honey or agave nectar are great alternatives to maple syrup. Coconut sugar, raw sugar, or white sugar can also be used. If you use a non-liquid sugar option, you’ll want to increase the milk used.

Pumpkin puree – Try this recipe with canned butternut squash or sweet potato for an equally delicious fall bread.

Einkorn flour – To stick with einkorn flour in this recipe, try it with whole-grain einkorn flour instead. If you need an alternative to einkorn flour, substitute it with whole wheat flour.

Spices – Instead of all the individual pumpkin pie spices used in the recipe, you can substitute 2 teaspoons of a pumpkin spice mix.

Looking for more einkorn flour recipes?

• No knead einkorn bread recipe
• Mini einkorn flour pizza bites
• No sugar added banana smash cake

Print Recipe

5 from 6 votes

Pumpkin Einkorn Bread

This healthy pumpkin einkorn bread will become a staple recipe in your kitchen any time of year. It is easily made in one bowl and naturally sweetened with simple real food ingredients. The result is nothing but a moist, simply delicious loaf of good-for-you bread!

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: acai, bread, einkorn, naturally sweet, pumpkin, snack

Servings: 10 servings

Calories: 206kcal

Author: Heather

Equipment

• 9×5 loaf pan
• parchment paper

Ingredients

• 1/2 cup unsalted butter (1 stick), melted
• 2 eggs
• 1/3 cup maple syrup
• 1 cup pumpkin puree
• 1/3 cup unsweetened almond milk (or your favorite milk)
• 1.5 cups all purpose einkorn flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1.5 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp clove
• 2 tbsp pumpkin seeds optional

Instructions

• Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
• In a large mixing bowl whisk together the melted butter, eggs, maple syrup, pumpkin puree, and almond milk.
• Add the einkorn flour, baking soda, baking powder, sea salt, cinnamon, and remaining spices. Whisk the dry ingredients into the wet ingredients until fully combined. Pour into prepared loaf pan and sprinkle with pumpkin seeds if you’d like.
• Bake for 40-45 minutes. Test doneness by sticking a toothpick into the center of the pumpkin bread. If the toothpick comes out clean, it’s done! Cool on a wire rack before cutting into the bread.

Notes

Feel free to substitute the cinnamon and spices for 2.5 tsp pumpkin pie spice.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 206kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 284mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4146IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

If you try this einkorn pumpkin loaf recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published December 2019. Updated November 2022.