It’s beginning to feel like Autumn here in California…the light, the breeze, even the smell of the air…it is very clear that Fall will be here before we know it. Even the Halloween costume shops are beginning to pop up! So, I thought it only appropriate to FINALLY share the recipe for my favorite Fall treat…my grandmother’s Pumpkin Bread. To be honest, I thought I already shared this recipe last year here on the blog, but I guess it only made it onto my Instagram account (@seizethedayblog) so I apologize for that! It may have been my grandmother’s recipe, but I want everyone to be able to enjoy this wonderful holiday treat!
The recipe calls for coconut oil, but any oil can be used! I prefer the health benefits of the coconut oil, plus it makes this bread super moist! For those of you who are sugar-free, two cups of honey can be substituted for the original two cups of sugar. It is still tastes wonderful without drastically changing the texture.
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 3 Tbs cinnamon
- 1 & 1/2 cup coconut oil
- 2 cups chopped walnuts
- 4 eggs beaten
- Mix all of the dry ingredients together in a large bowl, set aside.
- In a separate bowl put in room temperature coconut oil and add in the canned pumpkin.
- Whisk until everything is combined. Then whisk in the eggs.
- In the large bowl containing the dry ingredients, make a deep well with a spoon and add in the wet ingredients. Mix until combined.
- Butter and flour pans, my mom prefers angel food cake pans so they make circular loafs. The pans come a part making it easier to remove the whole loaf from the pan.
- Pour mixture into pan and bake for 30 min at 350 degrees (For loaf pans cook for 45 - 60 minutes).