Einkorn Olive Oil Pumpkin Bread

Einkorn Olive Oil Pumpkin Bread

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
Read the whole recipe on Bread Experience