This pumpkin bread recipe is rich with autumn flavors, using a full can of pumpkin and a blend of warm spices. It’s perfect for sharing or enjoying over several days.
Ingredients:
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 3 cups granulated sugar
- 1/2 cup coconut oil, melted
- 1/2 cup orange juice
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line two loaf tins with parchment paper (or prepare one loaf tin and a muffin pan for 12 muffins).
- In a large bowl, use a hand mixer to cream together the pumpkin puree and granulated sugar.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Mix in the melted coconut oil, orange juice, and vanilla extract.
- Combine the salt, pumpkin pie spice, baking soda, and cinnamon in a separate bowl, then gradually mix these dry ingredients into the wet mixture.
- Slowly add in the flour, half at a time, mixing just until it’s incorporated and a smooth batter forms.
- Divide the batter evenly between the prepared loaf tins (or use one tin and the muffin pan).
- Bake for approximately 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Slice this moist and flavorful pumpkin bread and enjoy it as a delightful treat any time of day. It’s a wonderful way to savor the taste of fall, and the orange juice adds a unique, bright flavor to the traditional pumpkin spice profile. Enjoy your homemade pumpkin bread and muffins! 🎃
