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Recipe by Sheah EllisSheah’s pumpkin bread is always a huge hit at our annual open house in early December. We received a lot of requests for this recipe.
Ingredients
- 15 ounces pumpkin puree 1 can
- 2 eggs
- 1/2 cup butter melted
- 1 1/4 cup coconut sugar or white granulated sugar
- 1 1/4 teaspoon baking powder omit if using Einkorn Baking Mix
- 3/4 teaspoon baking soda omit if using Einkorn Baking Mix
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon clove
- 2 cups Whole Grain Einkorn Flour or Bluebird’s Einkorn Baking Mix
- 1/4 cup flaxseed meal optional
Methods
- 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 (Omit powder and soda if using Bluebird’s Einkorn Baking Mix), salt, cinnamon, nutmeg, ginger, cardamom, and clove. Stir well.
- Add Bluebird Einkorn Flour and flaxseed meal (if using) and stir until well incorporated and the 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 a toothpick inserted in the center of the loaf comes out clean.
- Remove from pan and cool on a rack. Wait 15 minutes before slicing.
