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 60–75 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!
Notes
Not a fan of pecans? They’re easily swapped with your preferred variety of nut, or skip them altogether!