This pumpkin spice bread is everything you want when the weather turns cool. It is deeply moist thanks to pumpkin puree, warmly spiced, and sweetened with coconut sugar for a rich, almost caramel-like flavor. The aroma while it bakes is reason enough to make it. Slice it thick, toast it if you like, and enjoy it with a cup of coffee or tea.
Ingredients
- 1¾ cups unbleached all purpose flour
- 1 cup pumpkin puree (not pie filling)
- ¾ cup coconut sugar crystals
- 2 large eggs
- ⅓ cup melted butter or coconut oil
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp Redmond Real Salt
- 1 tsp vanilla extract
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, eggs, melted butter, and vanilla until smooth.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then turn out onto a wire rack.
Notes
- Gently stir in ½ cup of chopped walnuts (raw) or pecan halves for added texture.
- For a streusel topping, mix 3 tablespoons flour, 2 tablespoons coconut sugar crystals, and 2 tablespoons cold butter into crumbles. Sprinkle over the batter before baking.
- Wrapped tightly, this bread keeps at room temperature for 3 days or in the freezer for up to 3 months.
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