• Anne-Ashley

The BEST Pumpkin Bread

I know I say this a lot but I am DEAD serious when I tell you this is one my most favorite pumpkin recipes that I have ever created. Not only is it refined/processed sugar free it is made with my new favorite flour that is easy to digest and tastes a whole lot better than gluten free or whole wheat flour. Einkorn flour is new to me and I stumbled upon it while trying to find a birthday cake that I could actually have that would not trigger my symptoms. Do you know how hard it is to find sweets/cakes that are made with natural sweeteners, no eggs, and have some type of flour that is easy to digest? HARD. Einkorn flour is about as unprocessed as it gets in the flour department. It is not "gluten free" but does contain very little gluten and has been deemed one of easiest flours to digest. I cut out gluten when I first started the Acid Watcher Diet and to my surprise it cured by eczema. I found that baking with gluten free flours was not my thing. Most flours that are GF contain some form of gums and that is not good for you. I can't have almond flour because I randomly developed an almond allergy (hello age 26) and so baking was hard for me. I finally found my beloved Einkorn flour which you can buy at any health foods store and I buy the Jovial brand. I read the reviews online and people said their skin rashes have not come back and this flour is tummy and skin friendly. SIGN ME UP! Oh and did I mention that it bakes well? Anyway.. back to the recipe. You need to try this pumpkin bread ASAP. Y'all know how much I love my flax eggs. I am also trying to greek yogurt as a substitute for eggs as well. That is why this recipe calls for both. If you don't want to be adventurous then stick to the two eggs and don't add in the greek yogurt. But for those of you who want to trust me.... give the flax egg and greek yogurt a try. I am pumped to whip up a coconut maple whip cream to go on top of my warmed slices of pumpkin bread..... I am already drooling.

DIG IN!- don't forget to send me pictures of your bread. I love seeing people trying these recipes. I mean that is what this blog is for right??!




  • 2 1/2 cups of Jovial Einkorn Whole Wheat Flour**

  • 1 tsp of baking soda

  • 1 tsp of pumpkin pie spice


  • 1 flax egg (1 TBS of ground flax seed with 3 TBS of warm water mixed well and refrigerated for 10 min) or use 2 eggs.

  • 1/4 cup of plain Greek yogurt (omit if using real eggs)

  • 3/4 cup of pure maple syrup

  • 1/3 cup of olive oil or coconut oil (I used olive)

  • 1/4 cup of nut milk of your choosing (I used my homemade cashew milk but you can also use regular milk)

  • 1 tsp of vanilla

  • 1 cup of pumpkin puree

Note*: You can use any kind of flour you’d like. All purpose flour or whole wheat flour. I chose einkorn because it has very little gluten and is so easy to digest and bakes 100X better than any gluten free flour or almond flour. It also tastes better than whole wheat flour.


  • Preheat the oven to 350 degrees

  • Grease a loaf pan with olive oil

  • Mix the olive oil and maple syrup together well!

  • Add in the rest of the wet ingredients (flax egg, Greek yogurt, milk and vanilla and pumpkin)

  • Add in the flour, baking soda and pumpkin pie spice.

  • Mix well but don’t over mix the batter.

  • Pour into the greased loaf pan and bake for 60 minutes or until a tooth pick is inserted in the middle and comes out clean!

Top with melted Kerrygold butter :)

I also made a homemade coconut maple whip cream to put on the slices of pumpkin bread. Talk about a game changer!!!!

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