Einkorn Pumpkin Bread

Posted May 13, 2014 by Julie Koyle
This moist bread is a perfect treat for home or to share!


1 loaf


  • 1 cup Fresh Pumpkin Puree Can substitute canned
  • 1/3 cup Coconut Oil
  • 1/2 teaspoon Salt
  • 2 tablespoons Water
  • 2 Eggs
  • 1 1/2 cups Einkorn Flour
  • 1 cup Sugar Can substitute sucanat or coconut sugar
  • 1 1/3 tsp teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/3 teaspoon Nutmeg
  • 1/3 teaspoon Cloves
  • 1/3 teaspoon Ginger
  • 1 teaspoon Baking Soda
  • 1/3 cup Pecans Optional
  • 1/2 cup Dark Chocolate Chips Optional


Preheat oven to 350ºF degrees and oil one loaf pan.

1. For puree, cut sugar pie pumpkin in half and scrape out seeds. Put open side down on cookie sheet and bake in 400ºF Oven for 45 minutes. Scrape out pumpkin flesh with spoon and puree in blender. If you choose to use canned pumpkin, just watch consistency and make sure it’s like any other quick bread.

2. If you have a high quality mixer like a bosch, combine all ingredients and mix until smooth. If not, combine eggs, oil, vanilla, and sugar and cream before adding remaining ingredients.

3. Pour into a loaf pan and bake at 350ºF for an hour.

4. Let cool before removing from pans and slicing.



6 thoughts on “Einkorn Pumpkin Bread

  1. Gayla Price

    I notice you left out when to add olive oil and baking soda? Sooooo….I am going to add the oil along with the puree and the baking soda with the flour mixture. Hope it turns out

    1. Admin

      Jane, sucanat is just unrefined sugar. We don’t use refined sugar, but you can use either white or brown sugar in this recipe if you so desire. Brown sugar will make the flavor more similar to what we have here but both will work. The measurements will be the same.


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