Pumpkin Bread
Pumpkin Bread
Wet Ingredients
1 cup pumpkin purée
2 eggs
1 cup coconut sugar
2 tbsp melted coconut oil
3 tbsp milk or heavy cream
1–2 tsp lemon juice OR 1/4 cup orange juice
1½ tsp vanilla extract
Optional: 1 scoop (10–12g) collagen (dissolves perfectly)
Dry Ingredients
1¼ cups all-purpose einkorn flour
1 tsp baking soda
½ tsp cinnamon
1½ tsp pumpkin pie spice
¼ tsp salt
¼ tsp ground nutmeg
Instructions
Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease well.
In a bowl, whisk pumpkin + coconut sugar.
Add eggs, coconut oil, milk/cream, lemon juice, vanilla, and collagen. Mix until smooth.
In a separate bowl, whisk together einkorn flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Fold dry into wet VERY gently — stop as soon as the flour disappears. (Einkorn gets gummy if overmixed!)
Pour into loaf pan and bake 45–55 minutes, or until a toothpick comes out mostly clean.
Cool completely before slicing for best texture.
Buttery Maple Glaze
Ingredients
3 tbsp butter, melted
3 tbsp pure maple syrup
2–4 tbsp heavy cream or milk (start with 2, thin as needed)
¼–½ tsp vanilla extract
Optional: pinch of cinnamon or pinch of salt for extra depth
Instructions
Melt butter.
Whisk in maple syrup until glossy.
Add 2 tbsp cream/milk and whisk — add more 1 tbsp at a time to reach a drizzle consistency.
Stir in vanilla + optional pinch of cinnamon or salt.
Pour over cool pumpkin bread so it doesn’t melt completely into it.
Storage
Store in the fridge in an airtight container. Keeps 4–5 days.
You can freeze it glazed, but the texture softens a bit once thawed.
Freeze slices separately on a tray for 1 hour, then bag. Keeps 2–3 months.
To serve:
Let slice sit at room temperature 10–15 minutes, or
Warm in microwave 8–10 seconds to soften the glaze.
