Recipe: Annmarie’s Einkorn Pumpkin Bread

Yield: 3 mini Aluminum Pans (about 24 slices total)

Ingredients:

  • 2 cups Einkorn flour, sifted

  • 1/2 tsp fine Salt 

  • 3 tsp Pumpkin pie spice
  • 1 tsp Baking soda
  • 1 cup (250 g) Pumpkin puree
  • 1/2 cup (130 g) Plain Greek Yogurt
  • 1/3 cup (72 g) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp Vanilla extract
  • 1/2 cup (100 g) Packed brown sugar
  • 2 tsp Flax meal

Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease three 4×2-inch mini aluminum pans.

2. In a medium bowl, whisk together the sifted flour, pumpkin pie spice, flax meal, baking soda, and salt until blended.

3. In a separate large bowl, whisk together the pumpkin purée, brown sugar, oil, eggs, yogurt, and vanilla extract until smooth.

4. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.

5. Pour the batter evenly into the prepared pans, smoothing the tops.

6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool slightly before removing from the pans. Slice and enjoy!

Einkorn Pumpkin Bread NutriaMed Recipe

Per Slice (24 slices total): Calories: 90kcal, Carbohydrates: 12g, Protein: 2g, Fat: 3.5g

A moist, wholesome fall treat with the nutty richness of einkorn and natural sweetness from pumpkin.