November 22, 2022

Our mom has been working hard this autumn to master her Pumpkin Bread recipe. One by one, our decor pumpkins have been donated to the Olson bakehouse (aka: my parent's house) so that mom could roast and make (yet again) another loaf!

The other day, she sliced up a piece for me, and with a big smile beaming across her face, she said: "I've nailed it!"

"I discovered the perfect recipe and I wrote it down for you!"

My heart melted into my seat when she handed me a handwritten index card with her recipe. In that moment, I knew this was the beginning of a new tradition. It will be the recipe I pull out to make with my daughter -- and generations after.

What really makes this pumpkin bread special is how moist it is! I am not kidding when I tell you it melts in your mouth.

Imagine this...
Fresh roasted pumpkin... with the perfect blend of spices... mixed with only the best, smooth and delicious coconut oil. YUM!

Our Mom’s Super Moist Pumpkin Bread Recipe

You will need:

*To make fresh pumpkin purée. Wash whole pumpkin. Cut off stem. Cut pumpkin in half. Scoop out pumpkin seeds. Cut slices of pumpkin. Put slices in baking pan with about 1/2 inch of water. Cover pan with lid or aluminum foil. Bake about 45 min at 350 degrees until fork pierces pumpkin easily. Remove from oven, let cool. Scrape pumpkin from skin. Save pumpkin in 2 cups per freezer bag or use fresh in pumpkin bread or pie.

Directions:

1. Preheat oven to 325 degrees. Grease pans.

2. Melt coconut oil and set aside to cool. 

3. Mix flour, salt, baking powder, baking soda, cloves(or pumpkin spice), cinnamon, and nutmeg in a separate bowl. Mix dry ingredients together with wire whip & set aside. 

4. In a separate mixing bowl, blend sugar and cooled liquid coconut oil together. Add eggs. Beat. Add pumpkin. Beat together until well blended. Fold in dry ingredients. Mix by hand. 

5. Optional: Make it chocolate chip pumpkin bread by topping it with semi-sweet chocolate chips or pecans or mix in slightly. 

6. Bake 325 degrees in muffin tins for 20-30 min or 9x5 loaf pan for 65 - 75 minutes.

Tell us what you think and share a photo of your loaf in the comments!




Leave a comment

Comments will be approved before showing up.


Additional Blog Posts

The Power of Raw Coconut Oil for Natural After-Sun Care
The Power of Raw Coconut Oil for Natural After-Sun Care

May 28, 2024

Don’t let the fear of sun damage hold you back. Although sun exposure can lead to dryness, irritation, and sometimes painful sunburns - there's a solution! Explore the magic of raw coconut oil, packed with vital nutrients and anti-inflammatory properties to soothe, heal, and restore your skin's natural glow after a day in the sun.

Continue Reading

Nature's Gatorade: How To Make Your Own Electrolyte Drink
Nature's Gatorade: How To Make Your Own Electrolyte Drink

March 20, 2024

Why eat your vitamins and nutrients when you can pack them in a tasty drink? Make your own good-for-you drink with this recipe for Nature's Gatorade.

Continue Reading

Centrifuge Extracted Coconut Oil vs. Cold Pressed
Centrifuge Extracted Coconut Oil vs. Cold Pressed

March 14, 2024


What's the best type of coconut oil: Refined, Virgin, Cold-Pressed, or Centrifuge Extracted? Here's everything you need to know about the different types of coconut oil processing methods, what you should look for when choosing a coconut oil, and some top brand recommendations.

Continue Reading