Einkorn Streusel Pumpkin Bread

Streusel Topped Einkorn Pumpkin Bread

Einkorn pumpkin bread is a delicious and wholesome baked treat made using einkorn flour, a type of ancient wheat, and pumpkin puree. It typically has a warm, earthy flavor with a hint of sweetness from the pumpkin. The bread is often seasoned with spices like cinnamon, nutmeg, and cloves to enhance the pumpkin's natural taste.

Einkorn flour, being an ancient grain, is known for its nutty and slightly sweet profile, which contributes to the unique taste and texture of the bread. The resulting loaf is usually moist and tender, with a beautiful orange-brown color, thanks to the pumpkin.

You can find variations of einkorn pumpkin bread recipes that may include ingredients like honey, maple syrup, or brown sugar for added sweetness, as well as nuts, seeds, or chocolate chips for extra texture and flavor. It's a perfect autumn treat that combines the goodness of einkorn wheat and the warmth of pumpkin, making it a favorite during the fall season.

Makes 2 loaves or 1 large loaf

INGREDIENTS

1 cup (230 g) pumpkin puree, room temperature

3 large eggs, room temperature

¾ cup (175 g) brown sugar

½ cup (120 g) Extra Virgin Olive Oil, plus more for oiling the pan

2½ cups (300 g) All-Purpose Einkorn Flour

1 tablespoon potato starch

1 teaspoon (6 g) baking soda

½ teaspoon (2 g) sea salt

1-1/2 teaspoons cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

STREUSEL TOPPING

1-1/2 cup chopped nuts

1/4 -1/2 cup turbinado sugar

Combine. Sprinkle over the top prior to baking.

POWDERED SUGAR GLAZE

1-1/2 cups sifted confectioner's sugar

1-4 tablespoons water

DIRECTIONS

Preheat oven to 350°F. Grease two 8.5” x 4.5” inch loaf pan, or 1 for a bigger loaf. I add parchment paper to the bottom of each pan, leaving the sides hanging over to form a sling to lift the bread out of the pan.

In a large mixing bowl, beat the pumpkin puree until smooth. Add eggs and continue to beat until well mixed and thick. Add sugar and beat until creamy. Pour in the olive oil. Mix well.

Combine Einkorn flour with baking soda, potato starch, and sea salt. Stir in the cinnamon, ginger, cloves, and nutmeg, Mix well (II use a whisk).

Add dry ingredients to the wet ingredients slowly, combining with a spatula or large spoon until just incorporated. Do not overwork the batter.

Pour batter into either one or two 8 x 4 inch loaf pans (two pans makes smaller loaves that I like).

Top lightly with Streusel topping. Bake for 35-45 minutes for two loaves and around 50-55 minutes for a large 1 pan loaf. When a cake tester or knife comes out clean, the Pumpkin Bread is finished. Let rest for around 5-10 minutes. Then carefully remove from pan/pans onto a cooling rack. Remove the parchment.

Powdered Sugar Glaze: In a small bowl, whisk together powdered sugar and enough water to make a medium to thin glaze. Drizzle over cooled breads.

Slice and serve. Store leftovers at room temperature, covered with plastic wrap for 3-4 days. It can also be frozen in an airtight freezer bag and defrosted at room temperature when ready to serve.

© Copyright 2023. Recipe Courtesy Shirleen Sando