This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can’t find einkorn, wholegrain spelt flour would be a nice alternative.
Einkorn flour is an ancient wheat grain that’s healthier than traditional whole wheat. That’s partly due to its much lower gluten content, and while it’s not gluten-free, it’s much more easily digested and often fine for most people with gluten intolerance symptoms to eat. However, it’s not safe for anyone who has diagnosed celiac disease.
- Preheat the oven to 190C/350F. Lightly grease and line a 21cmx11cm loaf pan.
- Place pumpkin puree, eggs, kefir and stevia syrup in a mixing bowl. Stir until well combined and smooth.
- Add in einkorn flour, baking soda, vanilla powder, and ground cinnamon. Stir until just incorporated. Now gently fold in 2/3 of the chocolate chips. Pour the batter into the prepared pan. Top with the rest of chocolate chips and bake for 45 minutes.
- Remove and cool in pan for 10 minutes before turning out onto a rack to cool completely. Slice and enjoy!