Pumpkin Bread Bundt Cake


2 cups organic einkorn all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup or 12 tbs) unsalted butter, softened
2 cups coconut sugar
2 large eggs
1 15-oz can 100% pure pumpkin


Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
Add the flour and mix on low speed until combined.
Turn the batter into the prepared pan and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Cool and enjoy!

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