You are going to be in heaven when you taste this homemade pumpkin bread. I love making homemade food for my family but with chasing three wild boys I don’t always have the time. Whenever I make this pumpkin bread the kids can hardly wait for it to cool down before asking for a piece. My two year old literally asks for it at breakfast, lunch and dinner. It goes well with any meal, as a snack or for a dessert.
This really moist pumpkin bread is easy to make and will leave you with plenty of time to get back to your busy life. I am even going to share my secret ingredient with you (gasp) Lets get started!
Gather all of your Ingrdients:
Add Sugar to Coconut Oil
Cream until Light and Fluffy
Add the Secret Ingredient: Roasted Homemade Pumpkin Puree
Add Vanilla & Eggs One at a Time
Once all of the Wet Ingredients are well combined; add Dry Ingredients
Don’t Over Mix ; This is the key to Moist Pumpkin Bread
Divide Evenly into a greased baking dish and Bake!
Enjoy with your friends and family!
Prep Time: 10 min Cook Time: 1 hr
1 C Melted Coconut Oil
2 C Sugar
2 1/4 C Roasted Pumpkin or 2 C canned Pumpkin
2 Tsp Vanilla
3 C All Purpose Flour (don’t pack flour; level the cup)
1 Tsp Salt
2 Tsp Baking Powder
2 Cinnamon tsp
1 1/2 tsp Pumpkin Spice
- Mix all of the dry ingredients and set the bowl aside.
- Add oil and sugar into your mixing bowl and cream until light and fluffy. Mix in Roasted Pumpkin; the secret key ingredient. Add vanilla and eggs one at a time until it is well combined.
- Slowly add dry ingredients 1 C at a time. Do not over mix. This will help keep the bread moist.
- Divide evenly into two greased loaf pans (5×9)
- Bake at 325F for 1 hr