Description
My pumpkin bread recipe is my favorite fall treat ever!
Ingredients
Scale
1.5 cups coconut sugar
1/2 cup melted coconut oil
2 eggs
1/3 cup water
1/2 of a 15oz can of pumpkin (about 2/3 cup)
1 1/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the coconut sugar, coconut oil and eggs using a hand mixer or stand mixer; beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.
- In medium bowl, combine the whole wheat flour, all purpose flour, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon. Add dry ingredients to egg/sugar/pumpkin mixture and blend just until all ingredients are mixed. Pour into your prepared pan.
- Bake until a toothpick comes out clean, 35-45 minutes. Don’t over bake!
- Cool completely on a wire rack and store in an airtight container.
Notes
- The baking time may vary depending on your oven and if you double the recipe. Be sure to check the doneness at the shorter baking time!
- I used One Degree Sprouted Whole Wheat Flour.
- Don’t use canned pumpkin pie mix in this recipe. You need plain pumpkin!
- You can sub half the oil for applesauce.
- All purpose flour will work in place of the whole wheat flour.
Nutrition
- Serving Size: 1 slice
- Calories: 251
- Sugar: 25
- Sodium: 274
- Fat: 10.5
- Saturated Fat: 8.3
- Trans Fat: 0
- Carbohydrates: 37.1
- Fiber: 2.2
- Protein: 3.4
- Cholesterol: 31