Annnnd…I finally made you a pumpkin recipe this year!
I know, I know. It seems like the blogosphere has been full of pumpkin recipes since Hobby Lobby started rolling out their Christmas decorations this past July. But, as much as I’m a believer that pumpkin should be enjoyed year-round, I have to say that I’m one of those people who really looks forward to the tradition of fall baking in the fall. And now that the calendar has flipped to October, and the weather is cooling off, and the leaves are starting to turn, it finally feels like fall.
So to celebrate, I thought it was about dang time I post a pumpkin bread recipe here on the blog! But of course, this isn’t just any pumpkin bread. For something a little different this year, I decided to try making coconut oil pumpkin bread…and I’m so glad I did! You can barely taste that coconut, but I love the subtle sweetness it lends to the bread. It’s also quick and easy to make, it’s (yes, I’m going to say the “m-word”) moist, it’s mildly yet perfectly spiced, and I’m pretty sure that it definitely needs to happen in your home soon.
So let’s do some fall baking!
I have to say that the inspiration for this coconut oil pumpkin bread actually came from you. I was debating whether to take a classic recipe and give it a browned butter or coconut oil twist. But after polling you on Facebook, coconut oil came out as the winner because — lest I forget — the world is seriously digging all things coconut oil right now.
We still may try browned butter another time (stay tuned). But for today, coconut oil it is!
The two primary ingredients you need for this one are a jar of coconut oil and some pumpkin puree.
(Note: that’s obviously not at all what’s pictured, but I couldn’t help but buy a bunch of these mini pumpkins for decor last week, and think they’re much cuter than a can of pumpkin.)
Mix up a simple batter that’s made with two kinds of sugar, lots of spices, and a handful of other ingredients you probably have in your pantry.
Then pour the batter into a bread pan, and bake it up until it is cooked all the way through. You’re probably going to need to use a toothpick to test this one.
Then hold your horses and wait for it to cool down a bit. (I was impatient — hence the crumbs everywhere…)
And then slice it up!
And serve it up!
I find this bread so flavorful that it doesn’t even need a pat of butter, but you can serve it up however sounds good. You know, with a side of mini pumpkins if desired.
Preheat oven to 350F. Grease a 9×5 loaf pan with cooking spray, or line it with parchment paper. Set aside.
Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix. (Batter will be slightly lumpy.)
Pour batter into the loaf pan, and smooth the top with a spoon. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Cover in plastic wrap or store in a sealed container for up to 5 days.
*If you do not have white whole wheat flour, you can just include 1 3/4 cup of all-purpose flour, instead of doing part white whole wheat and part all-purpose.
Definitely need to give this a try! So yummy!
Bring on the pumpkin recipes! :) I’m glad you joined the rest of the blogosphere and jumped on the bandwagon. You really can’t go wrong with pumpkin bread. This looks fabulous!
This bread looks perfect Ali! This reminds me that I need to pick up another jar of coconut oil soon! :)
Yumm!! I love pumpkin bread and this looks great!
i love that you didn’t hold back in the pumpkin pie spice! That’s my one pet peeve not having that distinct measly of flavors when baking with pumpkin. This is right on point! Thanks for sharing! Happy October!
We are on a coconut oil kick too.. (who isn’t?) I’ve been roasting cauliflower in it with Indian spices. Crazy good. PS: I wish I had a slice of this with my coffee!!
This is a great recipe to welcome in October. It looks delicious. Also, I love those little bread plates – so adorable!
save me some, please
Something tells me I need to stop what I’m doing and make this bread today :) Love!
Just made a pumpkin treat with coconut oil too! SO good! The bread looks perfect!
I’m with ya on the pumpkin in August, I’m still happily on tomato and zucchini recipes at that time. I’m loving the coconut oil in this pumpkin bread…more heart healthy than butter ;)
Can I use butter instead? Coconut oil contains more saturated fat than anything else.
Yes, you can substitute melted butter.
You really can’t go wrong with pumpkin bread. And those toast plates are AMAZING!
So, can I eat the whole loaf? Since, I mean, it’s to celebrate the Royals kicking butt!!!!
Does it smell/taste like coconut too?
I could love use a slice of this for breakfast! This bread looks so great!
Yum! I’ll all about waiting until October for all the pumpkin recipes- too many good summer things still around in September! This looks awesome, I love using coconut oil in baking!
Gorgeous! I love baking with coconut oil and I know this bread is fabulous!
I’m trying to use less processed sugar. I’m sure I would sub out coconut palm sugar for the brown sugar. Any ideas about not using the 1 cup of regular sugar?
I usually wait until October too. I can’t handle pumpkin in August….or Christmas in October. Your bread looks downright heavenly!
I have a huge thing of coconut oil sitting around that I am trying to find good uses for. Perfect fall recipe!
I was so excited when I saw this as I love pumpkin and coconut oil. Can’t wait to try this!!! Thank you !!
Love those plates! Where’d you get them?
Me too!! Crate & Barrel. :)
Looks great Ali! Love that you used coconut oil!
Gorgeous loaf, love the coconut oil in this!
I too held out on the pumpkin until the last days of September, but its October now and I will probably go pumpkin crazy! lol This bread looks delicious! The coconut oil is an awesome twist.
I just finished snacking on a piece of this amazing bread. So simple to put together. Tastes fantastic. The only hard part is waiting for it to cool. Thanks again for another great recipe!
Okay I will give you a couple of gold stars for holding off on pumpkin recipes until October. Smile. I am not sure we only do pumpkin in the fall anyway. But I guess it makes it even more delicious when we limit ourselves. This recipe is a good example of that. Looks VERY moist.
Obsessed with your photos! Pumpkin bread is the best :)
Thanks for the yummy Pumpkin Recipe! I actually have never baked with Coconut oil and have always been apprehensive about it but this recipe looks gorgeous so I’ll certainly give it a try. BTW I love to loaf shaped mini plates!
I fully support your holding off the pumpkin baking until October especially when you start it off with a recipe as delicious as this one! Love the coconut oil!
this looks absolutely incredible! was just on the hunt for a good pumpkin bread recipe and i think i’ve found one :)
Yup, I had to wait until October for pumpkin too – I blame Starbucks and their pumpkin spice lattes for the pumpkin encroachment into summer.
I’m such a coconut oil newbie – I need to try this out for sure!
This looks amazing!
I love the idea of using the coconut oil. I have read that the coconut oil specifically helps baked items stay moist longer! Beautiful photos!
I made this bread this morning and oh man, my hubby and I LOVED it! I just bought white wheat flour for the first time this weekend, I had to see what all the hype was about. I don’t know if it was that or a combination of things but the texture of the bread was amazing! I can’t wait to get off work and go eat another thick slice of it!
I just hopped onto the pumpkin bandwagon this week, too. Thanks for this recipe. It look incredible, as usual. Coconut oil is my favorite oil to bake with. The flavor is just wonderful. Thanks for the recipe. Pinning!
That is one beautiful loaf of pumpkin bread! I should try baking with coconut oil, I pretty much only use it on popcorn or to sauté every now and then.
Ps…too much too soon, yes. I caught a glimmer of Christmas trees in target other day and it kind of freaked me out. :)
These photos are perfection! I’ll take all of the slices, PLEASE!
Love the texture of this bread! It looks so moist and tender. Pinning right now!
Made this bread this Sunday. Delicious!!!! My husband loved it too!
He has been loving all your recipes that I have been making so after I made this bread, I asked him where he thinks I got the recipe from. He said without a pause,”Gimme some Oven.” haha. :)
I *love* the new design! It’s so clean and vivid at the same time. Beautifully showcases your food.
Thanks so much, Jaden! That means a lot coming from you. :)
Wow, the batter tastes amazing! So glad I put it in the oven before I sampled, otherwise there wouldn’t be anything left to bake! Patiently waiting for the bread to be done now…
Yay for Fall baked goods! I just made this for breakfast. It was so moist and yummy Ali! By the way I replaced the coconut oil with olive oil (didn’t have any) and it still came out wonderful. A maple glaze for the top compliments this well. Love the new site btw!
Do I need to make any adjustments if I want to add raisins and walnuts? Any suggestions on amount of nuts and raisins for good balance?
You could probably add in 1/2 cup more without throwing off the balance. Or just substitute some nuts and raisins in place of the chocolate chips. Enjoy! :)
I made this bread today and its the BEST Pumpkin bread I have EVER had! It was everything you said it was and MORE. This will be my GO TO Pumpkin Bread recipe from now on.
OH how I love how moist it is!
If I wanted to sub in maple syrup to replace the white and brown sugars, how much should I swap in? I try not too consume too much refined sugar. Thanks!
Hi Jill, you could definitely do that. We’d say use 1 cup of maple syrup, and you’ll also need to adjust the liquid, so we’d actually leave out the water. We hope this helps, and that you enjoy!
What to use if not alowed te eat wheat flour because of gluten intolarance?
Hi Florine! We think you could try using a gluten-free flour blend (King Arthur and Bob’s Red Mill make them). Or, you could try using half rice flour and half almond meal or coconut flour. We hope this helps, and that you enjoy the recipe!
Absolutely delicious! Your site has become my favourite this year and recipes like these are exactly why. Made this last night and my husband (who is affectionately known as The Critic in our circle of friends) deemed this the “best pumpkin thing” he’s ever had. Thank you!
Thank you Sarah, that’s so nice of you to say, and we’re happy you and your husband enjoyed this so much! :)
As summer leaves I am always sad and depressed to think of the dark returning and the colder weather. However, I made this tonight and it lifted my spirits! So moist and delicious. Thanks for another great recipe! ?
Awww that’s so sweet Maria, we’re happy you enjoyed this! :)