Pumpkin Raisin Ginger-Bread with Einkorn Flour

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:

Gather together the ingredients and equipment after preparing yourself. Wash your hands and pop on an apron to assist the transition from “there” to “here”. Hold gratitude within yourself for all the supplies sitting on the counter that make baking this bread possible. Bring your attention into the present moment, letting go of what is not needed for the job at hand. Welcome the compassionate spirits and begin.

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.

In a sifter or medium bowl, combine the Einkorn flour, baking soda, salt, baking powder, ground flax and finely chopped candied ginger. I needed a home for the last of my ground flax so that there was space for a new package. This seemed like a good place for it to land. Feel free to leave out if not within easy reach.

 

Combine the dry ingredients and pumpkin mixture and blend just until all ingredients are mixed. There may still be a few grains of flour not combined. That is better than over mixing. Transfer the batter to the loaf pan.

Bake about an hour in the middle of the oven or until a toothpick or knitting needle comes out clean. Remove from the oven and let cool in the pan for a few minutes before removing. Cool on wire rack.