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!
Equipment
- 9x5 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.
Video
Notes
Feel free to substitute the cinnamon and spices for 2.5 tsp pumpkin pie spice.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!