Pumpkin bread is one of those treats that I look forward to every year. It tastes like the season in a bite. This rendition which was slightly edited from Bon Appetit and doesn't' call for butter, but rather coconut oil. Unsweetened coconut flakes and sugar is sprinkled on top just before baking, resulting in a great texture.
Coconut Pumpkin Bread
1 3/4 cup flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup pure pumpkin puree
1/2 cup coconut oil, melted and slightly cooled, plus more for pan
14 cup unsweetened coconut flakes
2 tablespoons sugar
Directions: Preheat oven to 350 degrees. Lightly oil a bread pan in coconut oil. Set aside. Combine flour, baking powder, cinnamon, salt and nutmeg in a bowl. Mix to combine. Add eggs, pumpkin, coconut oil and stir. Pour into pan and coat with coconut flakes and sugar. Bake for about 50 minutes until a knife can be inserted into the middle and comes out clean. Let cool completely before removing from pan.
Recipe adapted from Bon Appetit
Styling & Photography by Alison