Toasted Coconut Pumpkin Bread

Ingredients

  • 1/3 cup – coconut oil
  • 1/2 cup – honey
  • 2 large – egg
  • 1/4 cup – water
  • 1 teaspoon – vanilla extract
  • 1 cup – pumpkin, canned
  • 1/2 teaspoon – salt
  • 1/2 teaspoon – cinnamon
  • 1/2 teaspoon – ginger, ground
  • 1/4 teaspoon – nutmeg
  • 1/4 teaspoon – cloves, ground
  • 1 cup – flour, whole wheat
  • 3/4 cup – flour, all-purpose
  • 1/4 teaspoon – baking powder
  • 1 teaspoon – baking soda

Toppings:

  • 1/4 cup – coconut flakes
Directions
  1. Preheat oven to 325 degrees F and grease a 9×5 inch loaf pan.
  2. In a large bowl mix melted coconut oil, honey, eggs,  hot water and vanilla together. Stir in pumpkin puree.
  3. In another bowl whisk together salt, cinnamon, ginger, nutmeg, cloves, flours, baking powder and baking soda.
  4. Mix dry ingredients with wet ingredients just until mixed. Pour into loaf pan. Sprinkle with toasted coconut.
  5. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack.

Recipe from Super Healthy Kids

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