Coconut Oil Pumpkin Bread

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 cup Granulated Sugar 1/2 cup Brown Sugar, Packed 1 3/4 cup Flour, white 1 tsp Baking Soda1 tsp Salt2 tsp Pumpkin Pie Spice3/4 cup Pure Pumpkin Puree 2 Egg1/2 cup Coconut Oil 1/3 cup Water1 tsp Vanilla Extract
Directions
Preheat oven to 350F. Grease a 9x5 loaf pan with cooking spray, or line it with parchment paper. Set aside.

Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix. (Batter will be slightly lumpy.)

Pour batter into the loaf pan, and smooth the top with a spoon. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature.

Cover in plastic wrap or store in a sealed container for up to 5 days.



Serving Size: 8 Slices

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 389.5
  • Total Fat: 15.2 g
  • Cholesterol: 46.5 mg
  • Sodium: 24.7 mg
  • Total Carbs: 66.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.8 g

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