Tuesday, January 6, 2015

Coconut Pumpkin Bread

1 Tb (for greasing pans)
3 eggs, brown or white (free-range, organic)
3 cups organic sugar (or substitute 2 cups maple syrup, agave nectar, or honey)
2 cups organic pumpkin purée
2 tsp organic vanilla extract (aluminum-free preferred)
3 cups, all-purpose organic flour
1 tsp baking soda
1 tsp salt, fine
1 tsp nutmeg, ground
1 tsp cinnamon, ground
1 tsp cloves, ground
1 tsp allspice, ground
Optional:  1 cup walnuts or pecans, chopped (best to get raw pecans, roast them and then chop & add)
(Makes 8+ Servings)

Directions: Preheat oven to 350°F.  
Grease bread loaf or other baking pans with 1 Tb Nature's Approved® Organic Extra Virgin Coconut Oil, and flour lightly, to prevent sticking when removing the bread.  (If you want to roast whole Walnuts or Pecans, roast for 10 minutes now). 

In a large bowl, mix together Nature's Approved® Organic Extra Virgin Coconut Oil, eggs, sugar, pumpkin and vanilla.  

Combine and stir together flour, baking soda, and spices in a separate bowl with a fork or spoon. 

 Add dry ingredients to pumpkin mixture until fully incorporated. Fold in chopped nuts, if desired. 

Bake for 1 hour 10 minutes checking for doneness with a toothpick or a knife. 

This bread smells magnificent baking in the oven- try it for Thanksgiving, holiday celebrations, family get-togethers, after-school snacks, or as a basic dessert (with ice cream).

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