I want to call this the best-ever pumpkin bread or maybe easy and perfect pumpkin bread but the reality is there are approximately 27,432 recipes for pumpkin bread out there and I would wager a bet that 90 percent of the recipes you stumble onto are pretty great.
So here’s another pretty great recipe to add to your list when you’re in the mood for something pumpkin and feeling all those fall vibes.
Me? I’m not feeling fall-ish yet, but I’m going for it anyway. I live in a town absolutely enveloped in smoke from wild fires surrounding us on all sides. It’s been hot (brutally hot actually) and the smoke is thick and choking. It makes your throat sore and your eyes burn and sometimes you see ash falling from the sky. The kids can’t go outside for recess and outdoor practices and games have been cancelled going on two weeks.
It doesn’t particularly feel like fall where I live but doesn’t feel like summer either…or any season really. Obviously all of this pales in comparison to very real tragedies and natural disasters happening all over the country/world in the last little bit. I was texting with my mother-in-law today and as she was telling me about a school shooting that happened today in the town I grew up in, we both agreed we feel helpless and defeated by so much hurt all around us. It’s a heavy, worrying, hard hard time for so many.
And pumpkin bread won’t change any of that terrible hurt but it might put a smile on your kid’s faces when they come home from a hard day at school. Or you could double this recipe and drop a loaf off for a friend as a surprise. And you could absolutely slice it thick and slather it in butter and enjoy it slowly with a cup of coffee and maybe those five minutes will recharge you in some small way.
This is one of those easy one-bowl recipes that are great for little people to jump in and ‘help’ with. The other great thing is that the recipe calls for one whole can of pumpkin, which is perfect since I hate wasting the last bit of pumpkin out of the can but I also never have any ideas how to use it up except to make more treats. One can. One loaf. Done.
- 1 15-ounce can pumpkin puree
- 1/2 cup coconut oil
- 3 large eggs
- 1 2/3 cups granulated sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 heaping teaspoon pumpkin pie spice mix
- Two pinches of ground cloves
- 2 1/4 cups all-purpose flour
Preheat oven to 350 degrees. Using a LARGE loaf pan, grease with butter and flour or a piece of parchment paper.
In the bowl of a large mixing bowl beat pumpkin, coconut oil, eggs, vanilla and sugar until well-combined with no lumps. Using a wooden spoon or spatula stir in flour, baking powder, baking soda, salt and all spices. When batter is just combined, scoop into loaf pan.
In a small bowl combine one tablespoon raw sugar (regular white sugar is fine too) with one teaspoon cinnamon. Sprinkle over the top of the bread. Bake for approximately one hour or until a toothpick poked in the center of the bread comes out clean.