Einkorn Pumpkin Bread

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

Posted in : Cuisines :


3 Loaves


  • 3 cups Fresh Pumpkin Puree
  • 1 cup Coconut Oil
  • 1 1/2 teaspoons Salt
  • 1/3 cup Water
  • 6 Eggs
  • 4 1/2 cups Einkorn Flour
  • 3 cups Sucanat
  • 4 teaspoons Vanilla
  • 2 tablespoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
  • 1 teaspoon Ginger
  • 2 tablespoons Coconut Flour
  • 1 tablespoon Baking Soda
  • 1 cup Pecans Optional
  • 1 package Dark Chocolate Chips Optional


Preheat oven to 350ºF degrees and oil three loaf pans.

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. We have only done it with fresh pumpkin.

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 3 loaf pans and bake at 350ºF for an hour.

4. Let cool before removing from pans and slicing.

Einkorn Pumkin Bread3


4 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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