Coconut Oil Pumpkin Bread Recipe

Coconut Oil Pumpkin Bread Recipe

How To Make Coconut Oil Pumpkin Bread

This loaded pumpkin bread is the perfect afternoon treat to satiate your sweet cravings! Whip up this spiced bread in just an hour.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 1cupgranulated sugar
  • ½cupbrown sugar,packed
  • 1cupall-purpose flour
  • ¾cupwhole wheat flour,white
  • 1tspbaking soda
  • 1tspsalt
  • 2tsppumpkin pie spice
  • ¾cuppumpkin puree
  • 2eggs
  • ½cupcoconut oil,melted
  • cupwater
  • 1tspvanilla extract


  1. Preheat the oven to 350 degrees F.

  2. Grease a 9 x 5-inch loaf pan with cooking spray, or line it with parchment paper. Set aside.

  3. Whisk together the granulated sugar, brown sugar, flour, pumpkin pie spice, baking soda, and salt in a large bowl.

  4. Create a well in the center of the bowl, then add the pumpkin, eggs, oil, water and vanilla into the well.

  5. Whisk, starting with the wet ingredients and working the way to the outside of the bowl. Mix until the batter is smooth and clump-free. Do not over-mix.

  6. Pour the batter into the loaf pan, then smooth the top with a spoon.

  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool the bread in the pan for 20 minutes.

  9. Carefully invert the loaf to cool on a rack until it reaches room temperature.

  10. Serve, and enjoy!

Recipe Notes

  • You can also cover the loaf in plastic wrap or store in a sealed container for up to 5 days.


  • Calories: 739.81kcal
  • Fat: 30.40g
  • Saturated Fat: 24.51g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.48g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 112.40g
  • Fiber: 4.71g
  • Sugar: 69.46g
  • Protein: 9.48g
  • Cholesterol: 79.98mg
  • Sodium: 556.63mg
  • Calcium: 58.49mg
  • Potassium: 271.75mg
  • Iron: 3.61mg
  • Vitamin A: 391.90µg
  • Vitamin C: 2.13mg
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