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Baking · October 27, 2024 · 4 min read
Coconut Sugar Pumpkin Bread
A warmly spiced, chocolate-studded pumpkin bread made with coconut sugar and almond flour.
This family recipe began with King Arthur Baking’s pumpkin bread and was adapted with more wholesome ingredients. It makes multiple loaves, deepens in flavor over the next few days, and is loved by toddlers and grown-ups alike.
Ingredients
- 1 cup salted butter, room temperature, plus more for pans
- 1 cup granulated sugar
- 1 2/3 cups coconut sugar
- 4 large eggs
- 1 can pumpkin purée
- 2/3 cup cold filtered water
- 3 cups unbleached all-purpose flour
- 1/3 cup fine almond flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons iodized sea salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 2 cups semisweet or dark chocolate chips
- Pecans or walnuts (optional)
Directions
- Preheat oven to 350°F.
- For a stand mixer: add all ingredients and mix until combined. For mixing by hand: cream butter and sugars, whisk in eggs and pumpkin, then add water and dry ingredients.
- Butter two baking pans. A loaf pan paired with an 8×8-inch pan works well.
- Divide the batter between the pans.
- Bake for 45–60 minutes, depending on pan shape and oven, until the center is set and no longer wobbles.
- Serve with butter, jam, or honey.
May your day be filled with what is beautiful and good ~ Caitlyn