Pumpkin Bread

Serves: 20-25 Slices     |     Prep: 10 min     |     Cook: 51 min     |     Ready: 1 hr


1 (15 ounce) can pumpkin puree
4 large eggs
3/4 cup coconut oil
¼ cup (½ stick) butter
⅔ cup water
1 ¼ cups white sugar
1 ¼ cups dark brown sugar packed
1 teaspoon vanilla
3 tablespoon dark spiced rum
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 generous teaspoon ground cinnamon
1 generous teaspoon ground nutmeg
½ generous teaspoon ground cloves
¼ generous teaspoon pumpkin pie
¼ teaspoon ground ginger



Preheat oven to 350 degrees F. Grease and flour three 7×3 inch loaf pans, equivalent loaf pans or muffin pan with liners.

In a large bowl, mix together pumpkin puree, eggs, oils, water, sugars, vanilla and rum until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Muffins cook in 25 minutes.