Pumpkin Bread Recipes (Einkorn, Gluten-free, Sugar-free)

Tis the season! And I’ve been making lots of pumpkin bread and butternut squash cupcakes

EINKORN FLOUR

15 oz. pumpkin puree (buy here)
2 cups organic sugar (buy here)
1 cup coconut oil (buy here) or ghee (buy here)
2/3 cup filtered water (buy water filter here)
4 eggs, preferably pastured (how to find eggs)
3-1/2 cups einkorn flour (buy here)
2 tsp baking soda (buy here)
1-1/2 tsp cinnamon (buy here)
1 tsp ginger powder or fresh ginger (buy here)
1 tsp nutmeg (buy here)
1/4 tsp cloves (buy here)

EINKORN FLOUR, SUGAR FREE

15 oz. pumpkin puree (buy here)
1-1/2 cups of raw honey (buy here)
1 cup coconut oil (buy here) or ghee (buy here)
1/2 cup filtered water (buy water filter here)
4 eggs, preferably pastured (how to find eggs)
3-1/2 cups einkorn flour (buy here)
2-1/2 tsp baking soda (buy here)
1-1/2 tsp cinnamon (buy here)
1 tsp ginger powder or fresh ginger (buy here)
1 tsp nutmeg (buy here)
1/4 tsp cloves (buy here)

GLUTEN FREE

15 oz. pumpkin puree (buy here)
2 cups coconut palm sugar (buy here)
1 cup coconut oil (buy here) or ghee (buy here)
2/3 cup filtered water (buy water filter here)
5 eggs, preferably pastured (how to find eggs)
3-1/2 cups rice flour (buy here)
2 tsp baking soda (buy here)
1-1/2 tsp cinnamon (buy here)
1 tsp ginger powder or fresh ginger (buy here)
1 tsp nutmeg (buy here)
1/4 tsp cloves (buy here)

The instructions for mixing and baking are the same for all three recipes. Mix together the wet ingredients first, and then add the dry ingredients. Grease up two glass loaf pans liberally with butter, and then pour in the batter. Bake at 350˚F for 60-70 minutes, or until a cake tester comes out clean.

Serve with plenty of butter! :)