What you'll need:
3 1/2 cups all-purpose einkorn flour, 15.75 oz
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp salt
1/2 tsp baking powder
15 oz can pumpkin purée
3/4 cup unsalted butter, melted, 1 1/2 sticks
2/3 cup water, warm
3 large eggs, plus 1 egg white
2 cups granulated sugar
1/2 cup pecans, chopped
1/2 cup powdered sugar
2 Tbsp maple syrup
2 tsp milk
1/4 tsp lemon juice
Preheat oven to 350 degrees. Spray two loaf pans with cooking spray and set aside.
Sift flour, baking soda, cinnamon, nutmeg, cloves, salt and baking powder into a medium bowl and set aside. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Mix pumpkin puree, butter and warm water in large bowl. Add eggs and egg white one at a time to pumpkin mixture, stirring continuously. Add sugar and mix well.
Add dry ingredients 1 cup at a time, stirring continuously.
Pour mixed ingredients into 2 prepared pans and sprinkle chopped pecans over top of each loaf. Bake 20–25 minutes. Remove from oven when a few crumbs still cling to a tester. Let cool in pan 10 minutes, then remove loafs to a cooling rack.
While bread is baking, whisk together the glaze ingredients in a small measuring cup. When the bread has cooled for 10 minutes, pour the glaze over the top and serve warm or at room temperature. Enjoy!