Is it a cake or a quick bread?
It really doesn’t matter what you call it … because … pumpkin! I could eat pumpkin goodies year-round.
When Wardee announced the Einkorn Baking eCourse, I decided it was a sign from Heaven: time to bake something pumpkin in a Traditional way with soaked einkorn! (Here’s why we soak whole grains.)
I debated long and hard over calling this a cake or a bread. Truthfully, the only reason I baked it in a bundt pan is because there was too much batter for one loaf pan!
Plus, bundt pans turn out such pretty things.
It’s really not a cake, but if you want to serve it for dessert, I promise no one will know the difference.
After my first test of this recipe, we had some friends over, so naturally, I asked them if they wanted to try it. My friend Pam said, “What’s in this? There are so many flavor combinations going on! It’s amazing!”
Pam is right: there are A LOT of flavors happening in this cake/bread.
Spiced Pumpkin-Chocolate Chip Bundt Bread with Soaked Einkorn
Is it a cake or a quick bread?
It really doesn't matter what you call it … because … pumpkin! I could eat pumpkin goodies year-round.
Ingredients
To Soak:
- 3 cups einkorn flour finely ground
- 2 cups pure water
- 2 Tablespoons raw apple cider vinegar
To Bake:
- 1 cup pumpkin puree homemade or canned
- 1 cup coconut sugar
- 3 organic or pastured eggs
- 1/4 cup coconut oil melted
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 cup sugar-free chocolate chips
Instructions
To Soak:
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Combine flour, water, and vinegar in a glass bowl and stir until all flour is completely wet.
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Cover and set in a warm place to soak for 24 to 36 hours. I set mine on top of my fridge or in a sunny windowsill.
To Bake:
-
When you're ready to bake, preheat oven to 350 degrees Fahrenheit.
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Grease a bundt pan with coconut oil.
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Add pumpkin puree, sugar, eggs, coconut oil, baking powder, cinnamon, ginger, nutmeg, sea salt, vanilla extract, cloves, allspice, and chocolate chips either to the bowl with the soaked flour mixture, or to the bowl of a stand mixer with the flour already transferred.
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Mix all ingredients together thoroughly with stand mixer or hand mixer.
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Wait 1 to 2 minutes until bubbles form in the batter -- this is the baking powder activating -- then pour into greased bundt pan.
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Place on the middle rack of your oven and bake 60 to 75 minutes. (Baking times vary based upon your altitude and your oven.)
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When a toothpick inserted in several spots comes out clean, remove cake from the oven.
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Allow to cool for 15 to 20 minutes on a wire rack.
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Slide a butter knife between the cake and the side of the pan, going all the way around the pan, to help the cake release.
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Turn the cake out onto the cooling rack and allow it to finish cooling.
Recipe Notes
- If desired, sprinkle on some cacao nibs for garnish. It sure does make for a lovely presentation!
I am 100% certain this beautiful soaked einkorn bundt bread will make an appearance on our Thanksgiving table this year. I may just have to serve it for breakfast on Thanksgiving morning. The flavors practically scream Fall!
Do you love pumpkin? Will this soaked einkorn bundt bread be on your Thanksgiving table this year?
This post was featured in 30 Traditionally Prepared Einkorn Goodies.
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This looks like it would be one of my favorite things to eat in the whole world. Post-GAPS I am all over this beautiful soaked method- and the chips for happiness!
I agree it really doesn’t matter what you call it just give me a slice 🙂
This sounds delicious! I love the maple cinnamon orange glaze too.
YUM!!! We’ve been off grains for over a year so I have never tried Einkorn flour. I’m very intrigued by it though especially because you soak it first to increase digestibility!
Love it! I have yet to use Einkorn flour. I need to get on it!
Haven’t gotten Eincorn flour yet. Any suggestions for substitutions? Thank you.
Another low-gluten variety of wheat such as emmer and maybe spelt could be substituted in an equal amount. If you don’t have those, a heritage wheat will probably be fine too. 🙂
Would this make muffins ok?
Hypothetically speaking … if you didn’t own a bundt pan, how would the directions change to bake this in a loaf pan (or two)?
Could you use sourdough starter discard instead of the water and apple cider vinegar?