Ingredients
⅓cupcoconut oil,melted, or extra-virgin olive oil
½cuphoney,or maple syrup
2eggs
1cuppumpkin puree
¼cupmilk,of choice or water
1½tsppumpkin spice blend,or ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ teaspoon allspice or cloves
1tspbaking soda,not baking powder; they aren’t the same!
1tspvanilla extract
½tspsalt
1¾cupswhite whole wheat flour,or regular whole wheat flour
½cupmix-ins,like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, optional
pinchground cinnamon,for sprinkling on top
Preparation
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk.
Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.
Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! For any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. For a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Typically, if mix-ins aren’t added, the bread is done at 55 minutes; for dough with added mix-ins, it needs closer to 60 minutes.
Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
