1 cup pureed pumpkin

1 cup ripe bananas, mashed

1/3 cup olive oil

3/4 cup date sugar or coconut sugar

1 tsp vanilla extract

2 1/2 tsp pumpkin pie spice blend

2 cups all-purpose einkorn flour

1/2 tsp baking soda

1 1/4 tsp baking powder

1/4 tsp Celtic sea salt

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Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly oil it with cooking spray.
Mash ripe bananas with a fork and measure 1 cup. Set aside.
In a large bowl, whisk together mashed bananas, pumpkin puree, olive oil, sugar, and vanilla until smooth.
In another bowl, whisk together einkorn flour, pumpkin pie spice, baking soda, baking powder, and salt.
Gently stir dry ingredients into wet ingredients, mixing just until combined. Do not overmix.
Pour batter into prepared loaf pan. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.

Add chopped walnuts, pecans, or chocolate chips for extra flavor.

Swap half of the einkorn flour with whole wheat einkorn flour for a lighter texture.

Stir in dried cranberries for a festive variation.

Store at room temperature up to 3 days, refrigerate up to 1 week, or freeze slices for up to 2 months.

Reheat by toasting or warming in a 300°F (150°C) oven for about 10 minutes.