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Pumpkin Coconut Sugar Bread Recipe

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Pumpkin Coconut Sugar Bread is a moist, spiced quick bread made using pumpkin puree and coconut sugar instead of regular white or brown sugar. It’s similar to traditional pumpkin bread, but with a richer, more natural sweetness.

Ingredients

Scale

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup coconut sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2–3 tablespoons milk (as needed for consistency)

Instructions

  • Step 1: Preheat the oven – Preheat your oven to 175°C (350°F) and grease a loaf pan.
  • Step 2: Mix wet ingredients – In a large bowl, whisk together pumpkin puree, coconut sugar, oil, eggs, and vanilla extract until smooth.
  • Step 3: Combine dry ingredients – In another bowl, mix flour, baking soda, baking powder, salt, and spices.
  • Step 4: Combine wet and dry mixtures – Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  • Step 5: Adjust consistency – Add milk if the batter feels too thick; it should be smooth but not runny.
  • Step 6: Transfer to pan – Pour the batter into the prepared loaf pan and spread evenly.
  • Step 7: Bake the bread – Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 8: Cool before serving – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Find it online: https://gordonramsayeats.com/pumpkin-coconut-sugar-bread/