Coconut Pumpkin Bread

1 cup Nature's Approved^® Organic Extra Virgin Coconut Oil

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).