Coconut Pumpkin Bread

Coconut Pumpkin Bread

I have some friends who have been singing the praises of coconut oil for cooking. I’d been wanting to try some and finally got to Costco and picked up a big jar. It’s certified organic and was a much better price than I had seen elsewhere. It looks like shortening so I decided to try it out in a recipe in place of the shortening. I chose pumpkin bread since it is a favorite of mine but also because it is a favorite of Jonathan’s. Jonathan was going to till my garden today and I wanted to make it for him as a thank you.  He is also one of the people who has been urging me to try the coconut oil so I figured he would be the best person to do the taste test. While taking a break from the tilling he tried it and loved it. He does think I should add even more coconut oil. Maybe the next time….. Here is the recipe. 🙂

Pumpkin Bread

1 3/4 c. flour

2 t. cinnamon

1 t. baking soda

3/4 t. salt

1/2 c. coconut oil ( original recipe called for 1/2 c. shortening) you could also use butter instead

1 1/2  c. sugar

2 eggs

1 c. pumpkin

1/3 c. milk

Preheat oven to 350. Grease a 9×5-inch loaf pan and set aside. Combine dry ingredients and set aside. In mixing bowl beat together the coconut oil and sugar until well mixed. Add eggs and beat until light and fluffy. Beat in pumpkin and milk then stir in dry ingredients. Pour into prepared pan and bake for 60-65 minutes or until bread tests clean with a toothpick. Cool in pan 10 minutes before removing from pan and placing on a cooling rack. Wrap in plastic- best eaten the next day. Freezes well. Makes 1 loaf.