It’s almost spring and here in Florida the weather is already starting to heat up. When going through my freezer this past weekend I realized I still had two bags of pumpkin leftover from Thanksgiving! Well, time to use it, I’m not overly fund of pumpkin dishes in June. What to make?
The first thing that came to my mind was a nice, moist pumpkin bread. For breakfast with a side of flesh or how I prefer–as a dessert. This was a spinoff or healthier remake from this Easy Pumpkin Bread recipe from King Arthur. I’m gluten intolerant so everything I made is gluten free whether for my family or others. We’re all better off without it and you honestly cannot tell the difference. This recipe is sure to please and easy to make. . .
In a large bowl, beat together the melted lard and coconut oil, sugar, eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg and vanilla stirring to combine. Stir in the nuts and coconut if using.
If desired, sprinkle with about 1 tablespoon of maple sugar per loaf
Bake at 350 degrees for 60 to 80 minutes or until cake tester or toothpick comes out clean.
I made one with pecans only for the Jag and one with pecans and coconut (my fav). Enjoy!
Recipe & Ingredients
1/2 cup rendered lard, melted
1/2 cup coconut oil (unrefined)
2 2/3 cup organic cane sugar
4 large eggs
2 cups mashed pumpkin (can sub canned)
2/3 cup water
3 1/3 cups King Arthur Gluten Free multi purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons sea salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped pecans, optional
1 cup coconut flakes, optional
Maple sugar for sprinkling on top, optional
Preheat the oven to 350 degrees. Lightly grease and flour two, 8 1/2″ x 4 1/2″ loaf pans or two, 9″ x 5″ pans (use the smaller pans if you are making the plain version and the larger pans if you adding the coconut and nuts*). Use the smaller pans if omitting pecans and coconut.
In a large bowl, beat together the melted lard and coconut oil, sugar, eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg and vanilla stirring to combine. Stir in the nuts and coconut if using. To make one loaf with nuts/coconut, one loaf without, divide the batter in half. Leave one plain and add 1/2 nuts and 1/2 cup coconut to the other.
Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with maple sugar, if desired. Bake the bread for 60 to 80 minutes or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
Remove the bread from the oven and cool it completely on a wire rack. To store, wrap it well in plastic wrap
*I only had two of the smaller pans and it worked okay with the add ins, just a fuller loaf.