Coconut oil is a fantastic alternative to traditional oils and butter in baking. Here are some reasons why you should consider using coconut oil in your pumpkin bread:

1. Health Benefits

Coconut oil is known for its medium-chain fatty acids, which can provide quick energy and may support metabolism. It’s also dairy-free, making it a great option for those with lactose intolerance.

2. Moisture and Flavor

Using coconut oil in your pumpkin bread adds a subtle sweetness and enhances the overall moisture of the bread without overwhelming the pumpkin flavor. As noted in several recipes, including those from Gimme Some Oven and Cookie and Kate, the result is a delightful texture that is both tender and rich.

Ingredients

1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup melted coconut oil
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup milk (or dairy-free alternative)
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Optional: 1/2 cup chocolate chips or nuts for added texture

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, pumpkin puree, brown sugar, granulated sugar, eggs, milk, and vanilla extract until well combined.

Combine Dry Ingredients: In another bowl, mix the flour, baking soda, spices (cinnamon, nutmeg, ginger), and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix; a few lumps are okay.

Add Optional Ingredients: If you’re using chocolate chips or nuts, fold them into the batter at this stage.

Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Use Fresh Ingredients: Ensure your baking soda is fresh for the best rise.
Don’t Overmix: Mix just until combined to keep the bread light and fluffy.
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for later enjoyment.

Can I substitute coconut oil with another type of oil?

Yes, you can use vegetable oil or olive oil, but coconut oil adds a unique flavor and moisture that enhances the pumpkin bread.

Is this recipe vegan?

To make this pumpkin bread vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based milk.

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, make sure to cook it and puree it, then drain any excess moisture for the best results.

This pumpkin bread recipe with coconut oil is a delightful way to celebrate the flavors of fall. With its moist texture and rich taste, it's sure to become a favorite in your household. Whether enjoyed as a breakfast treat, a snack, or a dessert, this pumpkin bread is a versatile addition to your baking repertoire. So gather your ingredients, preheat your oven, and enjoy the cozy, comforting experience of homemade pumpkin bread!