Recipe by Sheah Ellis
Sheah’s pumpkin bread was a huge hit at our annual open house in early December and we received a lot of requests for this recipe!
15 oz pumpkin puree (1 can puree)
1/2 cup melted butter
1 1/4 cup coconut sugar or white granulated sugar
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cardamom
1/8 tsp clove
2 cups Whole Grain Einkorn Flour
(optional) 1/4 cup flaxseed meal
Preheat oven to 350 degrees.
Using a wooden spoon, mix together pumpkin puree, eggs, butter, and sugar. Stir until smooth.
Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cardamom and clove. Stir well.
Add Einkorn flour and flaxseed meal (if using) and stir until well incorporated and batter is smooth.
Spread batter into a well greased loaf pan (8 1/2 in x 4 1/2 in).
Bake for 1 hour and 15 minutes, or until toothpick inserted in center of loaf comes out clean.
Remove from pan and cool on rack. Wait 15 minutes before slicing.