Coconut Pumpkin Bread
Warm Fall spices mixed with Summery coconut, this pumpkin bread is the best of both worlds with healthy ingredients to top it all off!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
- 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 9x5 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.
Calories: 319kcal | Carbohydrates: 43g | Protein: 13g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 306mg | Fiber: 3g | Sugar: 25g