This healthy einkorn pumpkin bread is sweetened with pure maple syrup and orange juice. It’s a simple dairy-free, refined sugar-free, and nut-free recipe that has quickly become a fall favorite here on the mountain.
It has been a rainy week, so we’ve been staying cozy inside the house. We’ve been enjoying restful moments snuggling under blankets and reading books. We’ve also had lots of fun in the kitchen.
The colors outside are magnificent. The changing leaves have inspired me to change up our meals and add more fall flavors to our food.
The color orange reminds me of autumn. This easy einkorn pumpkin bread recipe is sweet and moist, thanks in part to fresh squeezed orange juice. It might be surprising, but the refreshing citrus taste deliciously complements the flavors of pumpkin and pumpkin spice.
Homemade pumpkin bread is a delight for the senses. Not only does it combine the colors and flavors of the season, but also it incorporates the fragrance of fall. Baking this vegan einkorn pumpkin bread fills the house with warm, comforting notes of vanilla and spices like cinnamon and cloves.
Little Bear loves to help make this healthy pumpkin bread. And he loves to eat it, too. I love that with each bite he’s filling his belly with an easily digestible ancient grain and getting nutrients from fruits (yes, pumpkin is a fruit).
Ingredients
- 2 scant cups pureed pumpkin
- 2 cups all purpose einkorn flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pure maple syrup
- 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons filtered water)
- Juice and zest from one orange
- 1 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil
- 1 teaspoon ceylon cinnamon
- 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice
How to Make Einkorn Pumpkin Bread
Preheat oven to 350 degrees and lightly oil a loaf pan.
Combine the einkorn flour, baking soda, and spices. Whisk well.
In a separate bowl, combine the pumpkin puree, orange juice and zest, maple syrup, flax “eggs,” coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine. Fold in any optional additions.
Pour the batter into prepared loaf pan.
Bake for 45 minutes to 1 hour or until a tester comes out clean.
Let the bread cool slightly, then slice and serve warm.
Tips for Vegan Einkorn Pumpkin Bread
You can make your own fresh, homemade pumpkin puree or use canned. Likewise, you can use store-bought pumpkin pie spice, if you choose; however, I recommend adding a few more shakes of cinnamon.
Although I haven’t yet tried this recipe with whole grain einkorn, if you do, I suggest increasing the liquid slightly because whole grain flour will absorb more.
I’m partial to coconut oil because it offers so many benefits, but olive oil also works well, if you need a substitution.
Try not to overmix the batter. Just stir until everything is incorporated.
If you want to add a little crunch, you can add nuts such as pecans, walnuts, or macadamia nuts. (I would soak and rinse them first.) I leave these out because I’m baking for a toddler. If you’ll be sharing this einkorn pumpkin bread with little kids and want to include nuts, consider chopping them.
Similarly, for a little extra sweetness, fold in about half a cup of dark chocolate chips or dried fruit like raisins. You could also sprinkle these optional mix-ins on top. A pumpkin seed topping using pepitas is pretty and nutritious, too.
For an easier cleanup, you can line your pan with unbleached parchment paper. You could also make muffins and use muffin cups, baking for around 20 or 30 minutes instead of about an hour.
This plant-based pumpkin bread can be stored at room temperature for up to two days, if it lasts that long. You could make it the night before and warm it up in the oven for breakfast. I like eating it with a pat of Miyoko’s vegan butter on top.
More Simple Einkorn Breakfast Recipes
Einkorn Sourdough Banana Oat Muffins
Lemon Poppy Seed Einkorn Sourdough Pancakes
MORE PUMPKIN RECIPES WE’RE ENJOYING ON THE MOUNTAIN
Healthy Homemade Pumpkin Granola
Pin this printable recipe for later.
Einkorn Pumpkin Bread
This healthy pumpkin bread is sweetened with pure maple syrup and orange juice. It's a simple dairy-free, refined sugar-free, and nut-free recipe.
Ingredients
- 2 scant cups pureed pumpkin
- 2 cups all purpose einkorn flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pure maple syrup
- 2 flax "eggs" (2 tablespoons ground flaxseed mixed with 6 tablespoons filtered water)
- Juice and zest from one orange
- 1 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil
- 1 teaspoon ceylon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
1. Preheat oven to 350 degrees and lightly oil a loaf pan.
2. Combine the einkorn flour, baking soda, and spices. Whisk well.
3. In a separate bowl, combine the pumpkin puree, orange juice and zest, maple syrup, flax “eggs,” coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in any optional additions.
5. Pour the batter into prepared loaf pan.
6. Bake for 45 minutes to 1 hour or until a tester comes out clean.
7. Let the bread cool slightly, then slice and serve warm.
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