Einkorn Pumpkin Bread

Original from jovialfoods.com

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

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.