Einkorn Pumpkin Bread
Fall is here, and that means pumpkin everything! This recipe uses whole Einkorn flour, which has more nutrition than regular whole wheat. This recipe has no refined sugar. It’s especially yummy served up with a generous spread of grass-fed butter.
I get whole Einkorn flour from Azure Standard.
Einkorn Pumpkin Bread
No refined sugar. High protein Einkorn wheat
Equipment
- 1 9×13 bread loaf pan
Ingredients
- 3 cups whole Einkorn flour
- 1 tbsp pumpkin pie spice seasoning
- 1 1/2 tbsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 15 oz canned pumpkin
- 1/2 cup coconut oil melted
- 2 eggs room temperature
- 1 1/2 cups coconut sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened dark chocolate chips, or regular chocolate chips I like Pascha organic mini chips
Instructions
- Preheat the oven to 350 degrees. Move oven rack to the middle rung.
- Grease a 9×13 loaf pan with butter or coconut oil.
- Combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium mixing bowl.
- Combine pumpkin, coconut oil, eggs, coconut sugar, and vanilla extract in a large mixing bowl.
- Slowly add the dry ingredients to the wet ingredients. Slowly mix in the chocolate chips. You can stir with a mixing spoon or use a hand mixer.
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes, or until an inserted tooth pick comes out clean.
- After about ten minutes, turn out the loaf onto a wire rack to cool. Let cool completely before cutting. Enjoy with some grass fed butter.
