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Coconut Oil Pumpkin Bread

Coconut Oil Pumpkin Bread

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

  • Total Time: 46 minute
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • 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

Instructions

  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.

  • Author: Sanji
  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes