Coconut Oil Pumpkin Bread
- Yield 1
- Prep 10 minutes
- Cook 55 minutes
- Total 5 minutes
Coconut Oil Pumpkin Bread is a breakfast recipe on Avoteb. The yield on the card is 1. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour (*see alternate substitution below)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/2 cup melted coconut oil
- 1/3 cup water
- 1 teaspoon vanilla extract
Method
Warm oven to 350F. Grease a 9×5 loaf pan with cooking spray, or line it with parchment paper. Keep nearby.
Beat 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. Beat 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.)
Tip batter into the loaf pan, and smooth the top with a spoon. Roast 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. Lid in plastic wrap or store in a sealed container for up to 5 days.
