At this time of the year kitchen conjuring in colder climes turns to spicy hearty creations and this pumpkin loaf fits the bill. Made from Einkorn flour that contains a different variety of gluten making it easier to digest, Einkorn also contains a wider range of nutrients that help support general health. Yes, it is more costly but worth trying at least once to see if you and yours notice a difference in how everyone feels eating it. Einkorn is the original ancient grain from which Emmer, Duram and Spelt evolved before what we know as wheat today came into being.
Whole wheat can be substituted but pay attention to the consistency of the batter as these two flours absorb liquids differently.
You will need:
1 1/2 – 1 5/8 cups Einkorn Flour
2 tsp. ginger
1 tsp. each allspice, cinnamon & cloves
1 Tbsp. flax, ground (optional)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 cup pumpkin purée ( canned or from your homemade stash)
1/2 cup brown or coconut sugar (I used a mixture as I was short on coconut sugar)
1/3 cup olive oil
1/3 cup honey
1/2 cup raisins
2 Tbsp. finely chopped candied ginger (optional)
Preheat oven to 350 degrees F. and grease a loaf pan before putting aside.
In a large measuring cup or bowl, combine sugar, oil and eggs; beat until smooth. Stir in pumpkin purée, ginger, allspice, cinnamon and cloves. Mix well to blend. If you prefer less of a kick, it is possible to cut the spices in half.
To 1/4 cup of icing (powdered) sugar add just enough water to create a thick paste and using the spoon drip back and forth over the top of the loaf. The warmth of the loaf will thin the glaze and help it flow to the edges and down the sides.
Pop on the kettle, find a cozy corner just for you, your furry friend and possibly a good book. Winter will be here before you know it.
Pumpkin Raisin Ginger-Bread with Einkorn Flour from My Kitchen Wand