Pumpkin bread is universally loved, right? I’m pretty sure people who don’t typically like pumpkin things still like pumpkin bread. So let’s skip the argument about baking this and just get to it!It’s mid September as I tweak this recipe and I must say, I think I got it this time. This is EASY, only takes about an hour, and then a fresh, dense but soft, moist loaf of pumpkin bread is all yours. I dare say, it rivals Starbucks pumpkin bread (but it’s way cheaper per serving and you know exactly what’s going in it).
Ingredients for loaf:
½ cup brown sugar
½ cup sugar
2 eggs
¼ cup vegetable oil
¼ cup coconut oil
1⁄3 cup water
1 (15 oz.) can pumpkin puree (ensure that you have chosen 100% pure pumpkin)
1 3⁄4 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Ingredients for topping:
2 tablespoons butter, melted
⅓ cup brown sugar
2 tablespoons milk
Preheat oven to 325°F. Beat together sugars, eggs, coconut oil, vegetable oil, water, and pumpkin in a stand mixer or with a whisk by hand, just until combined.
Slowly incorporate flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Grease your loaf pan with butter. Pour batter in pan. In a small bowl, mix the topping ingredients. Top your batter with this mixture.
Bake for 60 minutes.
It’s amazzzzing fresh, but my favorite way to enjoy it is cooled the day after. Hard to wait that long, but it gets super moist overnight with plastic wrap over it.
Hope you love it!
P.S. I’m on the hunt for new fall recipes… have any to share? Comment below!
Marparmelee 