This is the only einkorn pumpkin bread recipe you'll ever need. The texture is soft and fluffy, it takes less than 5 minutes to mix together, and is an instant seasonal treat for the whole family. This recipe makes three loaves so you can enjoy one and freeze the other two for later.
Einkorn Pumpkin Bread
We love this quick bread recipe for pumpkin bread during the holidays for a delicious breakfast that tastes like dessert. Whether you are growing pumpkins yourself, or using canned pumpkin from the grocery store, this pumpkin bread is a winner any day!
Ingredients
This recipe yields 3 full loaves of pumpkin bread, but can be cut down if desired. However, I love making 3 loaves at a time and freezing 2 of them for later! Here's a quick look at the ingredients for pumpkin bread, what substitutions you might make, and how to cut down the recipe to a single loaf.
- Einkorn flour - This recipe uses all-purpose einkorn flour, but whole wheat or freshly ground einkorn can be substituted. Use the weight measurement and expect a more dense texture.
- Pumpkin puree - Fresh or canned pumpkin will work, you can even use mashed butternut squash instead!
- Butter - We use salted butter, if using unsalted, increase the salt by an additional pinch.
- Eggs - This recipe calls for whole eggs. You can substitute a 1/4 cup of yogurt for each egg in the recipe, or use egg yolks only.
- Sugar - We use organic unrefined sugar here, but we've also enjoyed this recipe with coconut sugar, maple syrup, and honey! You can substitute whatever sweetener you'd like, but if using a liquid sweetener, increase the flour by about a cup to account for the change.
- Pumpkin pie spice - Any pumpkin pie spice will work here, but we are partial to our homemade pumpkin pie spice!
- Baking soda - This works as a leavening agent in partnership with the eggs.
- Baking powder - Also a leavening agent, but helps create a very soft finished bread.
- Salt - A flavor enhancer, don't skip this!
Making a Single Loaf
If you don't want to make 3 loaves, I understand! Instead, use these amounts for a single loaf. These amounts have also been included in the notes of the printable recipe below.
- 200g of all purpose einkorn flour (1 3/4 cups)
- 1 stick of butter (4oz)
- 1 1/3 cup of sugar
- 2 eggs
- 10oz pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
The Secret to the Best Pumpkin Bread
Try these expert tips and you'll have a perfect pumpkin bread experience that will leave your friends and family in awe of your baking skills!
- Batter consistency - To achieve the fluffy texture, use a paddle attachment on your mixer and beat the batter until it turns a very pale orange (instead of dark orange). Scrape the sides and mix again to make sure the butter and eggs have fully whipped.
- Level the batter - After pouring the batter into each pan, use a spatula to level out the top of the batter. Get into the corners and bounce the top of the batter a bit to remove any air bubbles. This will keep it from being much higher in the middle than on the ends.
- Prep the pan - Grease the pan VERY well, but don't add flour. This will create an easy release for your bread without leaving a flour coating that might be less than desirable on the outside of your pumpkin loaf.
- Be patient- Allow to cool for at least 20 minutes before trying to remove it from the pan or you might lose the bottom half of the loaf!
Making Einkorn Pumpkin Bread
This pumpkin bread recipe is the very definition of a quick bread! Just put everything in a bowl and mix well, then pour the batter into a pan and bake! All in all, you will likely spend less than 5 minutes getting this bread into the oven - making it the perfect anytime quick bread!
- Prepare: Preheat your oven to 325°F and grease a 9x5 inch loaf pan.
- Mix: In a medium bowl, combine all ingredients and mix until smooth.
- Pour: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Let the pumpkin bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- Serve and store: Slice and serve the pumpkin bread as is, or add toppings such as whipped cream or cream cheese frosting. Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing Pumpkin Bread
If you're like me and you like to double a recipe and freeze half, this pumpkin bread is perfect for you! Yielding three full loaves of pumpkin bread, you can enjoy one freeze the other two. Here is how I like to freeze mine.
- Allow the bread to cool fully and then slice it as desired.
- Place the sliced loaf on a large piece of parchment paper and wrap the bread up. You can twist the ends if they are long enough, or just fold them under.
- Put the wrapped pumpkin bread inside a plastic bread bag and seal. Enjoy within 6 months.
To thaw your pumpkin bread:
- Remove the bread from the freezer, and leaving it wrapped up and in the bag, put it in the fridge or leave it at room temperature. On the counter the bread will thaw within about 4 hours.
- Enjoy as normal within 3 days on the counter, or within 2 weeks in the fridge!
Pumpkin Bread: A Piece of History
As you're enjoying your pumpkin bread, remember that you're eating a piece of history! In fact, pumpkin bread can be traced back to early American colonial times when colonists would use pumpkin as a key ingredient in a variety of dishes. Pumpkins were plentiful in the fall season, and so they were used in both sweet and savory dishes to create the fall flavors we know today.
Pumpkin bread, in particular, became a popular baked good in the United States during the 1800s. As it still is today, it was often made with pumpkin, molasses, and spices, and was enjoyed as a breakfast or dessert item.
Over time, the recipe for pumpkin bread has evolved, with new variations and additions such as nuts, chocolate chips, and cream cheese being incorporated into the traditional recipe. Today, pumpkin bread is a popular dessert and even breakfast item all year long!
Even More Delicious Recipes:
Want to keep your kitchen smelling heavenly with quick breads and other easy desserts? Try these recipes next, from our homestead kitchen to yours!
Einkorn Pumpkin Bread
Ingredients
- 600 g einkorn flour (all purpose) (5 cups)
- 30 oz pumpkin puree (2 cans)
- 4 cups sugar
- 4 eggs
- 1 1/2 cup butter room temperature
- 2 tablespoons pumpkin pie spice here's our pumpkin pie spice recipe
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 325°F and grease THREE 9x5 inch loaf pans.
- In a medium bowl, add all the ingredients.
- Using a paddle attachment on your mixer, or mixing by hand, mix well until light and fluffy.
- Pour the batter into the prepared loaf pans and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the pumpkin bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve the pumpkin bread as is, or add toppings such as whipped cream or cream cheese frosting.
- Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
- 200g of all purpose einkorn flour (1 3/4 cups)
- 1 stick of butter (4oz)
- 1 1/3 cup of sugar
- 2 eggs
- 10oz pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
Nutrition
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