Pumpkin Einkorn Bread (or Muffins) with Spiced Cream Cheese Frosting
Pumpkin, pumpkin, pumpkin. Where are thou pumpkin?
You’d have to be an ostrich with it’s head stuck in the sand to not be bombarded with pumpkin everything. If you feel a little overwhelmed with pumpkin everywhere, I hear you. But don’t click the X now, you’ll want to hold on just a little longer to make this Pumpkin Einkorn Bread, trust me.
I haven’t done much baking this season yet, but when I set off to make my first pumpkin flavored thing (aka this bread), I was so happy I did.
This Pumpkin Einkorn bread is soft, moist, and spiced with The Real Pantry’s Pumpkin Pie Spice (that’s my real food business, FYI). I love using einkorn because of how old and pure it is. You can find more information on einkorn here.
The Pumpkin Pie Spice is truly the most perfect balanced blend of cinnamon to warm spices like nutmeg, ginger, cloves, and allspice. Buy organic, real food Pumpkin Pie Spice.
Serve it plain for breakfast or mid-morning snack, or top it with this Spiced Cream Cheese Frosting for a sweet (but not overly sweet) dessert. If you’re doing the latter of the two, hunkering down on the couch and binge watching The Good Wife or Downton Abby on Netflix is optional but totally recommended.
I made one loaf and 12 muffins (which were eating before I could take photos of them) and will be freezing half of the loaf (already sliced) for easy snacks or breakfast bread (warmed in the toaster oven).
Pumpkin Einkorn Bread (or Muffins) with Spiced Cream Cheese Frosting
Here is the link to the Spiced Cream Cheese Frosting which you can find on my other business website, The Real Pantry.
- 3½ cups einkorn flour, sifted (where I buy einkorn flour)
- 1 cup coconut sugar (where to buy coconut sugar)
- ¾ cup organic cane sugar
- 2 tsp baking soda
- 2 tsp Pumpkin Pie Spice (find the perfect blend here)
- 1½ tsp unrefined sea salt
- 4 eggs
- 1 cup refined coconut oil, melted gently on the stove (this is where I buy my refined coconut oil)
- ⅔ cup water
- 15oz pumpkin puree (either can, or freshly pureed like this)
- ½ cup chocolate chips, optional
- Preheat the oven to 350 degrees
- Sift einkorn flour into a large bowl. Mix together the rest of the dry ingredients with a whisk.
- In another large bowl, whisk together eggs; add the rest of the wet ingredients; mix well.
- Grease two bread pans or one bread pan and 12 muffin tins, or 24 muffin tins
- Pour wet ingredients into dry; mix until just combined
- Pour batter into desired containers. If doing muffins, fill with batter only half of the way.
- If adding chocolate chips, sprinkle them on top of the muffins or loaves.
- Bake muffins for 35-40 minutes and loaves for 1 hour, or until knife comes out clean.
Looking for more einkorn breakfast ideas? Here are 5 of my favorite einkorn breakfast recipes!
Hi there
This recipe looks great. Do I have to use refined coconut oil? I only have unrefined.
Thanks.
You don’t have to but the unrefined will give it a coconut flavor.
Gosh, I wish I would have had that infaimotron earlier!
Hi! I’m not crazy about that much sugar. Can I reduce it without creating baking or texture problems? Thanks!
I just realized this recipe is for two batches.
These muffins were amazing! We did not add the frosting, but we did add some extra chocolate chips:) I will definitely make again; may try frosting next time:) Thank you!
PS This was my first time baking with Einkorn flour.
Felt like some pumpkin bread, and einkorn is my go-to flour when I want to eat along with my family. I’m a caterer and baking is my passion. I prefer these muffins over the bread because they’re just more moist. They baked in just 20 minutes, which is average for a muffin but much shorter than called for here. We’re dairy free, and these are fabulous without the cream cheese frosting—not cloyingly sweet but just right. I made half of them with DF chocolate chips, and next time I might just add some to the whole batch. Thanks for a very good, less-bad-for-you recipe! 😉
This looks amazing. Thanks for sharing the recipe.