Pumpkin Bread
This pumpkin bread is so moist and healthy. It’s perfect to make all fall season long. You can even freeze a loaf for later.
Ingredients
- 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)
Instructions
- 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.
Notes
* I also use a pampered chef pan that has 4 mini-loaves.
* Pecans would be a great option as well on top.
* I use fresh-milled soft white flour. I’ve also used Bob’s Red Mill Organic AP flour. Feel free to try other flours. I’d love to hear what other options work.