Making quick breads is a great way to enjoy homemade bread without spending very much time or effort in the kitchen. I especially enjoy Banana Breads and Pumpkin Breads.
I had forgotten how much I liked Quick Breads until I revisited this Pumpkin Gingerbread a few weeks ago. It was so good! The only drawback with 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 this Olive Oil Pumpkin Bread recipe from Fine Cooking came across my inbox (twice), I took that as my cue to experiment. The olive oil adds healthy fat and antioxidants so this is a more nutritious bread on it’s own merit, but I chose to make it even healthier by using Einkorn flour. I was delighted with the results.
- 6-1/4 oz. (~ 1 1/2 – 1 5/8 cups) Einkorn Flour (80% Extraction or Whole Grain 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