The recipe for the BEST pumpkin nut bread ever. Whoooop!

The BEST Pumpkin Nut Bread Recipe EVER (seriously, it really is)

You may know that I’ve been on a journey this month with an absolutely amazing group of bloggers. There are 6 of us total and we’ve been bringing you a new treat each day this month in our ‘31 Days of Homemade Halloween‘ series. If you click on the banner at the top of this post, you’ll be taken to our Pinterest board where you can see all of our posts from the month.

I can’t believe that our series is quickly coming to a close (where DID this month go!??) so soon. BUT…we do still have a few treats up our sleeves for you.

Today, it’s my turn, and boy oh boy…

I believe that I’m typically a pretty humble person (at least I try to be), but I must say, I think I outdid myself on this one.

I wasn’t sure at first. The batter wasn’t at all what I expected and I thought this little recipe experiment was sure to fail.

Nope. It sure didn’t. In fact, these lovely little loaves turned out better than any other pumpkin bread I’ve ever had. Fo’ Realz!!!

It is flavorful, without being ‘overly pumpkin-ish’, it is incredibly light and fluffy, and there is a great crisp to the outside.

One part that DID fail was turning these into little mini donuts. You may have seen a post I did a while back about broccoli, cheese, & bacon donuts (those are pretty yummy, too). Well, this recipe didn’t turn out so well in that form. They did turn into adorable little muffins, but not donuts. They rose a lot, which is great for a good bread…not so much for a donut.

BUT…the mini loaves turned out beautifully.

Without further ado, I bring you the BEST pumpkin nut bread…ever.

Ingredients:

  • 2 large eggs (from happy hens)
  • 1 C coconut sugar (THIS is my favorite)
  • 1/2 C melted coconut oil (the only coconut oil I use…THIS)
  • 1/2 C pumpkin puree (homemade, or like THIS)
  • 1/2 C whole wheat pastry flour (THIS FLOUR is what makes the bread so fluffy and delish)
  • 3/4 t baking powder (use corn- & aluminum-free)
  • 3/4 t baking soda (like THIS)
  • 1/2 t fine sea salt (like THIS)
  • 1/4 t cinnamon and maybe a dash more, depending on how much you like cinnamon (cinnamon like THIS)
  • 1/4 C sprouted sunflower seeds (like THIS…or sprouted seeds of your choice; the slight crunch is a nice addition)

Tools:

  • Mini loaf pan (like THIS)
  • Large bowl (THESE are my favs)
  • Wooden spoon (I like THESE)

Create:

  • In a large bowl, whisk eggs; then add sugar and melted coconut oil.
  • Add pumpkin puree, combine.
  • Add everything else and mix well to combine.
  • Your dough will be thick and gooey, but don’t freak out. That is how you want it.
  • Spoon it into your mini loaf pan.
  • Bake at 350 for 30-34 minutes, until a toothpick comes out clean.
  • Place on cooling rack and then enjoy!

Now, I know that someone will ask, so let me go ahead and say that…yes. Yes, you can make this in a regular old bread loaf pan. This recipe makes one loaf. You’ll want to bake one loaf for about 50-ish minutes (until toothpick comes out clean).

You could also make muffins. This recipe would make about 12 regular sized muffins. These will need about 20-25 minutes or so (again, do the toothpick test).

Hooray for all yummy pumpkin goodies! Until next time…

xoxo,
Jess, aka Scratch Mommy

Comments 11

    1. Why do you feel the need to post a rude comment? Don’t like the recipe don’t make it, simple as that. Coconut sugar and organic whole wheat flours are not as bad as white sugar and white flours, fyi.

  1. I did a test run on this bread and it is absolutely delicious!! We always made from the box before but I wanted something homemade and a little bit more healthful. This will be my annual pumpkin bread and I’m excited for my family to try it. Thank you for the recipe.

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  3. I definitely wanna try it. But first I need to know if I can replace the coconut oil and coconut sugar with ordinary oil and sugar. Would it work ok? Thank you!

    1. it will work maria. you can substitute it with palm oil (not palm olein – but palm oil) and white sugar.

      but brown sugar will make it more moist. and coconut oil is one of the most healthy oils and mostly non GMO, like olive oil. if the oil comes from malaysia, thailand, indonesia, cambodia or vietnam – they are definitely non-GMO. all the trees in these countries are planted from heirloom coconuts. each tree can lasts up to 40-50 years and produces kilos of coconuts each year, before it gets too tall and is chopped down. therefore, coconut oil is kind to the environment unlike soy, corn and sunflower.

      the only set back from coconut oil is that if you keep it for too long (unused), it will have a funny smell because it is not hydrogenated (which is another reason why it is good compared to soy, corn and sunflower). so unless you use it a lot, buy in small packs.

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