Pumpkin Bread

This pumpkin bread is pretty much the same as my pumpkin muffin recipe but I double the sugar to make sure it stays moist in loaf form. I usually try to get away with less sugar, but when you're making quick breads if you put to little sugar in you will end up with a very dry loaf. If you don't have coconut, leave it out or substitute rolled oats to add some whole grains. I like to sprinkle some coconut on top but if you're using shredded coconut that's sweetened be careful as it may burn. I would just mix it into the batter and leave the top plain.

Ingredients:

15 oz can organic pumpkin purée  2 eggs 1/2 c melted coconut oil OR canola oil* 1 c sugar 1 tsp vanilla 1 tsp salt 2 c flour 1/2 unsweetened shredded coconut (plus extra to sprinkle on top) 1 cup pecans (optional) 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon  1/4 tsp nutmeg (optional) Method: Mix wet ingredients in one bowl and dry in another (reserving nuts if using.) Add wet ingredients to dry and mix until just incorporated and you don’t see streaks  or clumps of flour. If you’re adding nuts, gently mix them in now.  Pour into buttered loaf pan and sprinkle with a tablespoon of shredded coconut  if desired.  Bake at 350 degrees for 60-70 minutes or until when you stick a toothpick in it,  it comes out clean.  Cooking time will vary depending on oven and type of pan so just start checking  it every 5 minutes at around 55 minutes. (This loaf took 70 minutes.) Let cool in pan 10 minutes and then loosen with knife and turn out onto cooling rack.