So there ain’t nothing healthy about this loaf unless you count using coconut oil, which I do. But for that moment when you want a piping hot cup of coffee and something delectable to go along with it, this is your recipe! It was for me, even with screaming kids! I hope you enjoy!
(Confession – This bread deserves a nicer plate that I photographed it on. Note to self, get a fancy plate for the blog pictures 🙂 Oh well. Life is messy people. It’s hard to keep it fancy! )
- 1/2 cup coconut oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1 cup pure pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Sour cream icing:
- 3/4 cup confectioners’ sugar
- 2 tablespoons sour cream
- 1/4 teaspoon fresh lemon juice
- Heat oven to 350° F.
- Butter and flour the 8½-by-4½-inch loaf pan.
- Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).
- Bake this loaf at 350° F oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan for 15 minutes. Transfer to a wire rack to cool fully before icing.
For the Icing
- Meanwhile, whisk together the confectioners’ sugar, sour cream, and lemon juice in a small bowl. Drizzle over the bread. Let set before serving.
This recipe was heavily inspired by Real Simple Magazine.
If you are looking for more pumpkin recipes here are a few I found over on Amazon.