Einkorn Pumpkin Bread
This warmly spiced pumpkin bread combines tender einkorn flour with pure pumpkin, maple syrup, and aromatic autumn spices. Roasted pumpkin seeds add a lightly crisp finish, while melted butter gives the loaf a rich, moist texture.
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Ingredients
- 1 cup pure pumpkin purée
- 1½ cups all-purpose einkorn flour
- 2 large eggs brought to room temperature
- ⅓ cup amber Grade A pure maple syrup
- ½ cup unsalted butter melted and allowed to cool
- ⅓ cup unsweetened almond milk
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 tablespoons roasted pumpkin seeds for topping
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving enough overhang to lift the baked loaf from the pan easily.
- In a large mixing bowl, whisk the cooled melted butter with the eggs, maple syrup, pumpkin purée, and almond milk until the mixture is smooth and evenly blended.
- Add the einkorn flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, ginger, allspice, and cloves to the wet mixture. Whisk only until the dry ingredients are fully incorporated, taking care not to overmix the batter.
- Transfer the batter to the prepared loaf pan and spread the surface evenly. Scatter the roasted pumpkin seeds across the top, if using.
- Bake for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Set the pan on a wire rack and allow the bread to cool before removing, slicing, and serving.
Notes
Sifting the einkorn flour, leavening agents, salt, and spices together before adding them to the wet mixture can help prevent lumps and promote even distribution.
For a richer serving option, enjoy the bread slightly warm with a small amount of butter.