Coconut Oil Pumpkin Bread

Savor the Sweet Delights of Coconut Oil Pumpkin Bread

Step into the cozy flavors of fall with this Coconut Oil Pumpkin Bread, a recipe that blends moist texture, warm spices, and a hint of natural coconut richness. Unlike ordinary loaves, this bread uses coconut oil, giving each slice a subtle tropical note that complements the pumpkin perfectly.

Whether it’s a holiday morning, a casual afternoon snack, or a thoughtful homemade gift, this bread captures the comfort of autumn in every bite. With simple ingredients and a one-bowl method, it’s a straightforward recipe that delivers bakery-style results. Ready to enjoy the ultimate fall baking experience? Let’s explore how to make this Coconut Oil Pumpkin Bread a family favorite.

---

Flavorful and Moist: Your New Go-To Coconut Oil Pumpkin Bread Recipe

This Coconut Oil Pumpkin Bread is not only soft and tender, but also carries the warm aroma of cinnamon and pumpkin spice that fills your kitchen. The use of coconut oil instead of butter provides a moist crumb while adding a unique flavor twist.

Pumpkin puree gives the bread natural sweetness and depth, while spices add that signature seasonal taste. The recipe is beginner-friendly, requiring only one bowl, yet the result feels sophisticated. Once you try it, this Coconut Oil Pumpkin Bread will become a tradition every autumn.

Here’s how to prepare this warmly spiced pumpkin loaf with ease, along with tips to make it even more delicious.

---

Pro Tips for the Perfect Coconut Oil Pumpkin Bread

1. Don’t Over-Mix the Batter: Over-mixing can make the bread dense. Stir gently until ingredients are just combined.
2. Test with a Toothpick: Insert a toothpick in the center. If it comes out clean, the loaf is ready.
3. Use Quality Pumpkin Puree: Avoid pumpkin pie filling. Choose pure pumpkin puree for the best flavor.
4. Grease the Pan Well: Coconut oil can make the bread sticky, so line the pan with parchment paper for easy removal.
5. Cool Before Slicing: Let the bread cool at least 20 minutes to ensure clean slices and the best texture.

---

Coconut Oil Pumpkin Bread Recipe

• Preparation time: 15 minutes
• Cooking time: 55–65 minutes
• Servings: 8–10
• Equipment: 9×5 loaf pan, mixing bowl, whisk, cooling rack

With this Coconut Oil Pumpkin Bread recipe, your home will be filled with the warm fragrance of pumpkin spice and coconut sweetness.

---

Ingredients for Coconut Oil Pumpkin Bread

• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup all-purpose flour
• ¾ cup white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup melted coconut oil
• ⅓ cup water
• 1 teaspoon vanilla extract

---

Directions for Coconut Oil Pumpkin Bread

1. Prepare the Oven and Pan: Preheat oven to 350°F. Grease a 9×5 loaf pan with cooking spray or line with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, flour, pumpkin pie spice, baking soda, and salt until combined.
3. Add Wet Ingredients: Create a well in the center of the dry mix. Add pumpkin puree, eggs, melted coconut oil, water, and vanilla.
4. Combine the Batter: Slowly whisk from the center outward, blending wet and dry ingredients until smooth. Batter may remain slightly lumpy, which is fine.
5. Transfer to Pan: Pour the batter into the loaf pan. Smooth the top gently with a spoon.
6. Bake the Bread: Place pan in the oven and bake for 55–65 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
7. Cool and Remove: Allow the bread to cool in the pan for 20 minutes. Using oven mitts, carefully invert the loaf onto a wire rack and let it cool completely.
8. Serve and Enjoy: Slice and serve the Coconut Oil Pumpkin Bread warm or at room temperature.

---

Ready to Relish!

This Coconut Oil Pumpkin Bread is a comforting, seasonal treat that brings the warmth of autumn straight to your table. Its rich flavor and moist crumb make it perfect for breakfast, snack time, or dessert. Serve it plain or with a spread of cream cheese for extra indulgence.

The bread also pairs beautifully with a hot cup of coffee or spiced tea, creating a cozy and memorable moment.

---

Storage Solutions for Coconut Oil Pumpkin Bread

• Room Temperature: Keep in an airtight container for up to three days.
• Refrigeration: Store in the fridge for up to one week. Slice as needed and warm briefly before serving.
• Freezing: Wrap tightly in foil or plastic wrap and freeze for up to two months. Thaw overnight at room temperature.

---

Why This Coconut Oil Pumpkin Bread Recipe Works

This recipe is designed for both flavor and simplicity. Coconut oil gives the bread long-lasting moisture while enhancing the pumpkin and spice combination. Using both granulated and brown sugar adds depth and sweetness without overwhelming the natural pumpkin flavor.

The blend of flours creates a balanced texture, soft yet sturdy enough to hold together when sliced. The pumpkin pie spice ties everything together, making each bite taste like autumn comfort.

---

Final Thoughts on Coconut Oil Pumpkin Bread

If you are searching for an easy fall bake that feels special, this Coconut Oil Pumpkin Bread is the perfect answer. It’s moist, flavorful, and filled with the cozy charm of pumpkin spice. With minimal effort, you get a loaf that looks and tastes homemade from the heart.

Whether served fresh from the oven, wrapped as a gift, or enjoyed as a quick breakfast, this recipe will win everyone over. Try it once, and you’ll find yourself making it every season. This Coconut Oil Pumpkin Bread is a recipe worth keeping forever.

Print