Pumpkin Date

Einkorn Bread

By: Anthony Pisacano of Interlaken, NY

Yields one 8x4 loaf

Ingredients  

1/3 Cup of softened butter

3 T brown sugar

2 eggs

1 Cup of pressed pumpkin puree

1 1/2 Cups of Einkorn Flour  

1 tsp baking powder

1 tsp baking soda 

1 1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/4 tsp kosher salt  

1/4 tsp ground cloves 

1/4 tsp ground allspice

1/2 Cup of buttermilk

1 Cup of quick cook oats

1/2 Cup of chopped dates 

Directions  

Preheat oven to 350 degrees

In a mixing bowl, cream butter and sugar. Beat in eggs and pumpkin.

Combine the dry ingredients in a separate bowl

add mixed dry ingredients to the creamed mixture alternately with buttermilk.

Stir in oats and dates

once well incorporated, pour the mix into a 8x4x2” loaf pan that has been coated with a non stick cooking spray.

Bake at 350 degrees for 75 minutes or until a wooden toothpick inserted near the center comes out clean.

Let cool in the pan for 10 minutes; then remove from pan to a wire rack to cool further.

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