I don’t know about you but I am a pumpkin fanatic. Any chance I can get to make something pumpkin, I’m on it. One of my very favorites is, of course, pumpkin bread. It’s warm and comforting. A treat for the senses. You can serve it for breakfast, lunch, and dinner. With cinnamon honey butter or cream cheese spread, you can’t go wrong.
This year my children found their love for pumpkin and I couldn’t be more excited to share all of my recipes with them. This one in particular I have been perfecting over the years. Trying to get the right level of moistness and that perfect pop of pumpkin flavor. It’s so delicious!
You can also use this recipe to make pumpkin muffins. Which, in my opinion, are perfect for Christmas time. I often make them adding all kinds of nuts, raisins, and even pineapple. Another recipe coming to the blog so stay tuned.
- 1 + 2/3 Cup of Flour
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Coconut Oil
- 1/2 Cup Pumpkin Butter *
- 2 Large Eggs
- 1 Can of Pumpkin Purée (15oz.)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Cloves
- 1 Dash Nutmeg
1. Whisk together all dry ingredients.
2. In a large mixing bowl mix pumpkin purée, coconut oil, pumpkin butter, eggs, and vanilla until combined.
3. Add dry ingredients to pumpkin mixture and stir.
4. Whisk mixture until fully incorporated and the texture is nice and smooth.
5. Pour in to a greased and floured bread pan.
6. Place in a preheated oven at 375 degrees and bake for. 50-60 mins. (This may vary depending on your ovens strength) *
7. Remove from oven once a tooth pick comes out clean and set on a rack to cool.
8. Once cooled released the edges by running a knife between the bread and the pan. Enjoy!
* You can use store bought pumpkin butter.
* If the top of your bread is browned and crisp but the inside is still raw simply cover the top with foil and continue to bake until set.