My hubby #thebeardedhunk made the most delicious pizza crust the other day from Einkorn and Spelt flour, so I though I'd give a pumpkin bread a try, and use up some Einkorn. I'm so glad I did. This bread is moist, cakey, but not too cakey, and very slice-able. This would be perfect to bake the night before Thanksgiving for an easy breakfast for the cook, or for Christmas morning.
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I decided to use all Einkorn in this bread because I wanted a filling rich and filling loaf. Something that can hold onto butter without guilt. I've not tried it with whole wheat or other flours, but give it a try and let me know what you think.
This Recipe Makes 2 loaves
- 1/2 Cup of Honey (we use local honey, supporting local farmers when we can, but you can find raw honey here)
- 1/2 Cup cup maple syrup (you can find maple syrup here)
- 1/2 cup coconut oil melted ( we like this coconut oil)
- 1/2 cup apple sauce (we use this kind, but sometimes also get some at Costco)
- 4 eggs
- 3 cups of Einkorn flour
- 2 cups pumpkin puree (NOT the pie filling, we like this one)
- 2 tablespoons pumpkin pie spice (like this one, or Trader Joe's has a lovely one)
- 2 teaspoons baking soda
- Preheat your oven to 350 degrees. And lightly grease two loaf pans. I used one Pampered Chef stoneware loaf pan, and one metal loaf pan) The stoneware one baked the loaf very dark, and so close to being almost two dark.
2. In a large bowl oven safe bowl, mix the syrup, coconut oil, honey, and apple sauce until coconut oil is melted. If yours is melted, feel free to skip this step.
3. Slowly add your eggs to the melted mixture along with your pumpkin puree. Blend with a hand mixer or a spoon until combined.
4. In a separate bowl mix your dry ingredients, and use a whisk to evenly mix everything.
5. Next, add your wet ingredients to the dry, and mix well, but avoid over mixing.
6. Divide the batter between your two loaf pans, and bake 50-60 minutes until your toothpick comes out clean.
7. Cool on wire racks.
8. Use a serrated knife to make generous slices, and serve warm or room temperature.
Yum, not too sweet and just the perfect amount of pumpkin spice. I served this up on my gorgeous cutting board from Going Home Furniture.