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Pumpkin bread recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. Combine all dry ingredients into a mixing bowl and mix well. You can use a stand-up mixer or by hand.
  2. Add remaining ingredients (except nuts) and mix together, adding one egg at a time.
  3. Butter two loaf pans. Pour batter evenly into the pans. Top with nuts, if desired.
  4. 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.