There’s nothing like the smell of Pumpkin Bread this time of year. Doesn’t pumpkin initiate the whole Fall season?
This recipe comes from my Aunt Linda. She’s more like a mom to me than an aunt. We are so much alike that I wished we lived closer to one another. I treasure the time I get with her every time I go visit her in North Carolina. I have fond memories of eating her pumpkin bread every time I go for a visit.
Fall doesn’t start until I make her pumpkin bread. Really, it doesn’t. I know it’s not officially Fall, at least by the calendar, but it’s past September and I’m ok with Fall being here. I’ve tweaked her recipe just a little bit to fit with some of my baking criteria haha (healthier). I love this recipe because I literally just put everything in the mixer bowl and turn on the mixer. It’s that easy. It may take roughly 15 minutes for prep. Ridiculous when you get this much yumminess!
You can really use a variety of flours. I am using fresh-milled flour in this recipe but feel free to use all-purpose, almond, einkorn, or any flour of your choice. I have only used fresh-milled and all-purpose, so I can’t endorse the other ones.
Fresh-milled soft white flour makes the pumpkin bread so healthy for you. It’s loaded with vitamins and nutrients that other flours are lacking. To find out more about grinding your own flour, click HERE.
What Makes This So Moist
My Aunt Linda’s recipe calls for regular old canola or vegetable oil. To keep this super healthy, I use coconut oil. You can’t taste it in the bread; however, it’s so yummy for us and makes this pumpkin bread so moist and delicious. I haven’t tried any other oil but I bet Avocado Oil would be a great choice.
How To Make Pumpkin Bread
As I stated earlier, I use fresh-milled soft white wheat flour. If you’ve never milled your own flour, you are missing out not just on the taste, but on the health benefits.
I’ve also used Bob’s Red Mill Organic All-Purpose Flour. These both work great and I know I’m getting quality ingredients.
You can use all coconut sugar but I love the added little touch of the maple syrup taste. Coconut sugar is 1:1 if you’re using regular white sugar. Just a note: Stop using regular white sugar. It’s horrible for us. Rant over. Coconut sugar is low-glycemic and is a much better choice not just for diabetics but for anyone.
Coconut oil is my favorite oil to bake with. It’s so much healthier than any of the other vegetable and seed oils.
What I love about this recipe is that it’s really a one-bowl recipe and takes less than 15 minutes to mix up. It bakes for an hour and your kitchen will smell like fall, no matter what time of year you’re making this.
If I’m making four mini-loaves, I love to wrap them up and put them in the freezer. There’s nothing like having a slice in January all warmed up with butter on it.
- 3 1/2 cups flour
- 1/4 cup maple syrup
- 3/4 cup coconut sugar
- 1 1/2 tsp pink salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 4 eggs
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg (grated or ground)
- 2 15 oz. cans of pumpkin (or use fresh)
- 2/3 cups coconut oil
- 2/3 cups water
- 1 cup chopped pumpkin seeds (optional)
- Combine all dry ingredients into a mixing bowl and mix well. You can use a stand-up mixer or by hand.
- Add remaining ingredients (except nuts) and mix together, adding one egg at a time.
- Butter two loaf pans. Pour batter evenly into the pans. Top with nuts, if desired.
- Bake at 350 for one hour. Top will have a nice crispy crunch to it.
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Tools You May Need
- Stand-up Mixer
- Pink Salt – Enter code: lhsimpleliving for 15% off
- Dough Whisk
- Blue-stripe Mixing Bowl
- Coconut Sugar
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