Warm Fall spices mixed with Summery coconut, this pumpkin bread is the best of both worlds with healthy ingredients to top it all off!
How to Make Pumpkin Bread
I worked at Great Harvest Bread for a long time in my earlier years. I loved the amazing smell of hot bread baking, and getting to sample them too! The pumpkin bread was definitely one of the most popular breads, and I think we all know why. The warm Fall spices, super moist cake-like texture, sweet pumpkin taste, and Holiday nostalgia it brings with each slice.
When you are making quick breads, the same rules apply as to when you make muffins. Mix wet and dry ingredients separately, and then when you combine them don’t overmix! With this pumpkin bread recipe, you can definitely use canned pumpkin, but if you would like to try making your own, we have a super simple recipe here.
They key to toasting coconut, is to keep your eye on it! It can go from golden brown to burnt in a matter of seconds. Stir it often and watch it closely.
Coconut Oil In Pumpkin Bread?
This pumpkin bread calls for coconut oil which I haven’t used in bread much because I feel like it changes the flavor too much. Last week my friend made some zucchini bread with coconut oil and it was so delicious that I decided to try it with this pumpkin bread. It gives it just the perfect coconut flavor combined with the smooth pumpkin. When you bake with coconut oil, you will want to measure it when it is in a liquid state. One good way to melt it is to place the container of oil in a pan of hot water. If you do this when you start your pumpkin bread, it will be ready by the time you need it. Once it is melted you can easily pour it from your container to a measuring cup.
Then to add a little crunch and coconut goodness, sprinkle some toasted coconut on top of the batter once you have it poured into your pan.
Is this Pumpkin Bread Healthy for kids?
This pumpkin bread calls for some really nutrient dense ingredients.
- Vitamin A. Pumpkin is packed full of vitamin A which promotes good vision and also helps form and maintain healthy skin.
- Fiber. Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer.
- Potassium. You might have heard of bananas being called nature’s energy bar? That is because potassium refuels your body. Turns out, a cup of cooked pumpkin has more of the refueling nutrient potassium, with 564 milligrams compared with banana’s 422.
- Vitamin C. Helps keep your immune system healthy and fighting those diseases!
Whole Wheat Flour: A good source of fiber, vitamins, minerals, and even protein.
Coconut Oil: Contains medium chain triglycerides which we are continuing to learn about, but have been shown to have a lot of benefits to us. Some of these include, better digestion, possible microbial effect, brain function boost, and increased satiety.
Coconut Pumpkin Bread
- 1/3 cup coconut oil
- 1/2 cup honey
- 2 large egg
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup pumpkin, canned
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1 cup flour, whole wheat
- 3/4 cup flour, all-purpose
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoon coconut flakes
- Preheat oven to 325° F and grease a 9×5 inch loaf pan.
- Warm coconut oil just until melted; be careful not to overheat!
- In a large bowl, mix together melted oil, honey, eggs, 1/4 cup hot water, and vanilla. Stir in pumpkin puree.
- In another bowl whisk together salt, cinnamon, ginger, nutmeg, cloves, flours, baking powder, and baking soda.
- Add dry ingredients to the wet ingredients and stir just until mixed.
- Pour batter into the prepared loaf pan, and sprinkle with coconut.
- Bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
- Let the bread cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling before serving.