Recipe by Sheah Ellis
Sheah’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.
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 (Omit if Using Einkorn Baking Mix)
3/4 tsp baking soda (Omit if Using Einkorn Baking Mix)
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 or Bluebird’s Einkorn Baking Mix
(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 (Omit powder and soda if using Bluebird’s Einkorn Baking Mix), salt, cinnamon, nutmeg, ginger, cardamom, and clove. Stir well. Add 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.