Annnnd…I finally made you a pumpkin recipe this year!
The internet may have been full of pumpkin recipes for months, but I’m one of those people who waits until the calendar and the weather truly say fall. Now that October is here, the air is cooler and the leaves are changing, it finally feels like the season for cozy baking. To celebrate, I’m sharing a pumpkin bread recipe — with a twist: this loaf is made with coconut oil.
Coconut oil adds a subtle, pleasant sweetness without an overpowering coconut flavor. The result is a quick, one-bowl bread that’s perfectly spiced, wonderfully moist, and easy to make. It’s simple enough for weekday baking yet special enough for guests or a holiday morning.
So let’s do some fall baking!
The idea for this version actually came from readers. I debated between browned butter and coconut oil, and after asking for input, coconut oil won — likely because it’s a popular ingredient right now. Browned butter is still on the list for another time, but today we’re all about coconut oil.
You only need a few key ingredients: coconut oil and pumpkin puree are the stars, but the rest are common pantry staples. I couldn’t resist using mini decorative pumpkins in the photos, but a can of pumpkin puree works perfectly for baking.
This is a straightforward batter with two sugars for balanced sweetness, warm spices, and a mix of flours that keep the texture tender. It comes together quickly in one bowl — just whisk the dry ingredients, make a well, add the wet ingredients, and combine until the batter is smooth. A few small lumps are fine; don’t overmix.
Pour the batter into a prepared 9×5 loaf pan and bake until a toothpick inserted in the center comes out clean. Baking time varies slightly by oven, so you’ll likely need to test it near the end of the bake time.
Allow the loaf to cool in the pan for about 20 minutes before turning it out onto a rack to cool completely. I admit I was impatient when photographing these, hence the crumbs — but letting it cool ensures clean slices and the best texture.
Slice and serve as you like. This bread is flavorful enough on its own, but feel free to add a pat of butter or cream cheese if you prefer.
Happy pumpkin baking — I hope this coconut oil pumpkin bread becomes a fall favorite in your home.
Coconut Oil Pumpkin Bread
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Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour (*see alternate substitution below)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/2 cup melted coconut oil
- 1/3 cup water
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350F. Grease a 9×5 loaf pan with cooking spray, or line it with parchment paper. Set aside.
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Whisk together sugars, flours, spices, baking soda, and salt in a large bowl. Create a well in the center and add pumpkin, eggs, melted coconut oil, water, and vanilla. Whisk starting with the wet ingredients in the center, gradually incorporating the dry ingredients until the batter is smooth and mostly lump-free. Do not over-mix; a few small lumps are okay.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then carefully invert the loaf onto a rack and cool to room temperature. Store tightly covered for up to 5 days.
Notes
Recipe slightly adapted from AllRecipes via The Baker Chick.
Additional Info
Did you make this?Let me know how it turned out in the comments below!