Einkorn Pumpkin Bread

Einkorn Pumpkin Bread

Ingredients

  • 1 cup (230 g) pumpkin puree, room temperature

  • 3 large eggs, room temperature

  • ¾ cup (175 g) sugar

  • ½ cup (120 g) jovial Extra Virgin Olive Oil, plus more for oiling the pan

  • 1 teaspoon (2 g) cinnamon

  • ½ teaspoon (1 g) ground ginger

  • 2½ cups (300 g) All-Purpose Einkorn Flour, sifted

  • 1 teaspoon (6 g) baking soda

  • ½ teaspoon (2 g) sea salt

Instructions

  1. Preheat oven to 350°F. Oil and flour an 8.5” x 4.5” inch loaf pan.

  2. In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat the pumpkin puree until very smooth. Add eggs and continue to beat until creamy and thick, about 2 minutes.

  3. Add sugar and beat for 1 minute.

  4. Add ½ cup of olive oil, cinnamon, and ginger, beat for 1 minute more.

  5. Sift Einkorn flour and combine with baking soda and sea salt.

  6. Add the dry ingredients to the wet ingredients slowly, combining with a spatula until just incorporated. Do not overwork the batter.

  7. Pour batter into the loaf pan and bake for 50-55 minutes, or until a cake tester comes out clean.

  8. Let cool for 10 minutes before turning out on a wire rack to cool.

  9. Slice and serve. Store leftovers at room temperature, covered with plastic wrap for 3-4 days. It can also be frozen in an airtight plastic bag and defrosted at room temperature.

Recipe Courtesy of Jovial Foods.