Pumpkin & Coconut Bread

Pumpkin & Coconut Bread

It is officially fall in Calgary and I’m completely feeling the love for pumpkin this weekend.  I don’t have any over-ripe bananas in the house to make banana bread so I decided to whip up a delicious pumpkin and coconut bread instead.  The pumpkin and coconut bread is great for breakfast on the run or for a tasty snack.

I use the whole tin of pumpkin puree for this mixture as I don’t want to waste it, but this actually ends up making too much batter for just the pumpkin and coconut bread.  I roll the extra mixture into balls and place them in cupcake cases to make individual little pumpkin and coconut balls which are the perfect size for Sophia….num num num.

Ingredients (As always, try to use organic ingredients)

1/2 Cup (100g or 3.5 oz) Coconut Oil

1/2 Cup (170g or 6 oz) Honey

2 Eggs

1/4 Cup (60 ml or 2 fl. oz) Hot Water

1 tsp Vanilla Extract

1 Tin (398 ml or 13 1/2 fl. oz) Pumpkin Puree

1 Cup (150g or 5 1/2 oz) Flour

1 1/2 Cups (225g or 8 oz) Coconut Flour

1/2 tsp Salt

2 1/4 tsp Cinnamon

3/4 tsp Ground Ginger

1/2 tsp Nutmeg

1/4 tsp All Spice

2 Cups (180g or 6 1/2 oz) Shredded Coconut

1/4 tsp Baking Powder

1 tsp Baking Soda

1 Cup (200g or 7 oz) Brown Sugar

Sprinkle of Raw Cane Sugar for decoration


First, melt the coconut oil and leave it to cool slightly.

In a large bowl, stir together all of the dry ingredients – flour, coconut flour, salt, cinnamon, ground ginger, nutmeg, all spice, baking powder, baking soda, and brown sugar.

In a small bowl, whisk together the honey, eggs, hot water, vanilla extract and coconut oil.  Next add the pumpkin puree and thoroughly whisk.

Add the pumpkin mixture to the dry ingredients and mix thoroughly with a wooden spoon.

Butter and flour the bread pan.  Add 2/3 of the pumpkin mixture to the bread pan and spread it evenly out.

Roll the remaining 1/3 of pumpkin mixture into balls (will make about 6 to 9 balls) and place them in individual cupcake cases.

Sprinkle raw cane sugar over the top of the pumpkin bread and the pumpkin balls to give a nice crunchy topping.

Preheat the oven to 350°F (175°C).

I bake both the pumpkin balls and the bread at the same time – place the pumpkin balls in the bottom of the oven and the bread in the middle of the oven.  The pumpkin balls will only need 20-25 minutes to bake, whilst the bread will take about 50 minutes.

If you can’t manage to eat all of the pumpkin bread within a few days then it freezes really well (just slice it up first before you put it in the freezer).




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