Anything pumpkin can almost be a guaranteed success. But pumpkin bread is one of those extra special delights. The toasted outer layer and the soft middle is mouth watering goodness. This pumpkin bread is about as easy as recipes come and is perfect for a morning breakfast, afternoon snack, or even a good replacement for typical loaf bread. Its heartiness provides a very satisfying addition to any meal.

For the Pumpkin Bread:

  • 1 2/3 cup soft white wheat flour or all purpose flour
  • 1/2 cup white sugar or honey granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/2 cup coconut oil, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees. Grease a medium loaf pan with non stick cooking spray or coconut oil.

In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt. Whisk and set aside. In a small bowl combine eggs, coconut oil, and pumpkin puree. Whisk until fully combined. Add dry ingredients to wet, mixing until well incorporated. Mix in chocolate chips.

Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Allow to cool for 10-15 minutes and then transfer to a cooling rack for another 30 minutes. Cut and serve. Makes one loaf.

Enjoy!

Joyfully,

Lauren