Einkorn Pumpkin Bread

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Einkorn Pumpkin Bread

Original from jovialfoods.com
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Equipment

  • Bowl or Mixer
  • Spoon
  • Loaf Pan
  • Cake Tester / Toothpick

Ingredients
  

  • 1 Cup Pumpkin Puree, room temperature 230 g
  • 3 large Eggs room temperature
  • 9 Tablespoons Honey
  • ½ Cup Extra Virgin Olive Oil, plus more for oiling the Pan 120 g
  • 1 teaspoon Cinnamon. heaping 2 g
  • ½ teaspoon Ground Ginger 1 g
  • 2½ Cups All-Purpose Einkorn Flour, sifted if grinding Einkorn Berries 1 1/4 cup of Einkorn Berries 300 g
  • 1 teaspoon Baking Soda 6 g
  • ½ teaspoon Sea Salt 2 g

Instructions
 

  • Preheat oven to 350°F. Oil and Flour an 8.5” x 4.5” inch Loaf Pan.
  • In a large mixing Bowl or in a Standing Mixer with the Wire Whip, or by hand beat the Pumpkin Puree until very smooth. Add Eggs and continue to beat until creamy and thick, about 2 minutes.
    1 Cup Pumpkin Puree, room temperature, 3 large Eggs
  • Add Honey and beat for 1 minute.
    9 Tablespoons Honey
  • Add ½ cup of Olive Oil, Cinnamon, and Ginger, beat for 1 minute more.
    ½ Cup Extra Virgin Olive Oil, plus more for oiling the Pan, 1 teaspoon Cinnamon. heaping, ½ teaspoon Ground Ginger
  • Sift Einkorn Flour and combine with Baking Soda and Sea Salt.
    2½ Cups All-Purpose Einkorn Flour, sifted, 1 teaspoon Baking Soda, ½ teaspoon Sea Salt
  • Add the dry ingredients to the wet ingredients slowly, combining with a Spatula until just incorporated. Do not overwork the Batter.
  • Pour Batter into the Loaf Pan and bake for 50-55 minutes, or until a Cake Tester / Toothpick comes out clean.
  • Let cool for 10 minutes before turning out on a Wire Rack to cool.
  • Slice and serve. Store leftovers at room temperature, cover for 3-4 days. It can also be frozen and defrosted at room temperature.