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! )

Ingredients:

Pumpkin Loaf

• 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

Directions

1. Heat oven to 350° F.
2. Butter and flour the 8½-by-4½-inch loaf pan.
3. Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.
4. 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).
5. 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

1. Meanwhile, whisk together the confectioners’ sugar, sour cream, and lemon juice in a small bowl. Drizzle over the bread.  Let set before serving.