As the name suggests, this Einkorn Olive Oil Pumpkin Bread is made with olive oil and tastes great made with all-purpose or whole grain einkorn flour.

Making quick bread is an easy way to enjoy homemade bread.  It doesn’t require much time or effort in the kitchen, but the results are still rewarding.

That being said, one of the drawbacks of making regular quick breads is that they are usually made with all-purpose flour and white sugar, so it’s best to enjoy them in moderation.

When an Olive Oil Pumpkin Bread recipe, from Fine Cooking, came across my inbox (twice), I took it as my cue to experiment.

The olive oil adds healthy fats and antioxidants, making this bread more nutritious on its own merit, but I chose to make it even healthier by using Einkorn flour. I was delighted with the results.

The original recipe includes a mixture of regular whole wheat flour and all-purpose flour. My adaptation is made exclusively with Einkorn flour.

The first loaf is made with 80% Extraction (all-purpose) Einkorn Flour from Jovial Foods, and the second loaf is made with unsifted home-milled wholegrain Einkorn flour.

You might enjoy this Pumpkin Gingerbread

Einkorn Olive Oil Pumpkin Bread

Adapted from: Olive Oil Pumpkin Bread from Fine Cooking Magazine

Makes: 1 Loaf (Double the recipe to make 2 loaves)

Ingredients:

• 6-1/4 oz. (~ 1 1/2 – 1 5/8 cups) Einkorn flour (works with all-purpose or wholegrain Einkorn flour)
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. table salt
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup packed light brown sugar
• 1/3 cup olive oil
• 1/3 cup honey
• Handful of unsalted pumpkin seeds, optional

Preheat the oven to 350°F and position a rack in the center of the oven. Spray an 8 1/2” x 4 1/2” loaf pan with cooking spray or line with parchment paper.

Note: The original recipe calls for a 9×5-inch pan.  I wanted a better rise, so I opted for the smaller loaf pan.  I also used a glass pan rather than a non-stick pan.

Mix the wet and dry ingredients.

Whisk together the dry ingredients (flour, cinnamon, baking soda, baking powder, nutmeg, brown sugar, and salt) in a large bowl.

In another bowl or container, blend the wet ingredients (eggs, pumpkin, sugar, oil, and honey) until well combined. Pour the wet ingredients over the flour mixture and stir with a wooden spoon until the batter is evenly incorporated. Be careful not to overmix the batter.

Spoon the batter into the greased loaf pan and smooth out the top. Sprinkle the top of the loaf with the pumpkin seeds (if using) and lightly press them down.

Bake the loaf until the top is browned and a wooden skewer inserted in the center comes out clean, about 35-45 minutes. If the bread starts browning too much before it’s fully baked, tent it with a piece of aluminum foil.

Cool the loaf in the pan for 15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.

Slice and Enjoy!

In the photos below, the wholegrain Einkorn loaf is on the left, and the loaf made with all-purpose Einkorn flour is on the right.

The loaf below is made with all-purpose (80% Extraction) Einkorn Flour.

The 100% Whole Grain Einkorn loaf is featured in the photo below.  Although this loaf didn’t rise quite as high as the first loaf, it seemed to hold up better when sliced.

All said, I enjoyed both loaves immensely and didn’t feel quite as guilty about eating a slice for breakfast several days in a row.  Although next time I might add a bit more spice.

The spice I’m thinking of is ginger.  And if you are wondering why, take a look at this Pumpkin Gingerbread.  It’s an easy and delicious quick bread full of Fall flavors.

 

Happy Baking!

Cathy