Sunday, October 15, 2017

Pumpkin Loaf

Yield: 1 loaf

1 3/4 cups pumpkin puree
1/4 cup butter, melted
1/4 cup coconut oil, melted
3 eggs
1 cup sugar
2/3 cup coconut sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 1/4 cups all-purpose flour
1 tbsp coconut sugar
1 tsp cinnamon

1. Preheat oven to 350F. Line a loaf pan with parchment paper.
2. In a large bowl, whisk together pumpkin, butter, coconut oil, eggs, sugar, and coconut sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well combined.
4. Add flour and stir with a spoon, just until mixed.
5. Scrape into prepared pan and smooth the top.
6. In a small bowl, stir coconut sugar and cinnamon together. Sprinkle over top of batter.
7. Bake bread for 60 to 70 minutes until a tester poked into all parts of cake come out clean, turning the cake once during the baking time.
8. Cool completely.
9. Cake keeps at room temperature for one week.

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