Soma Fall Pumpkin Bread
Fall Pumpkin Bread
This pumpkin bread is a favorite around the Stewart household. I have made this as muffins, bread loaves and in a bundt pan. All are equally delicious!
- 2/3 Cup Coconut Oil
- 2 2/3 Cup Coconut Sugar
- 4 Eggs
- 1 Can Organic Pumpkin Puree
- 2/3 Cup Water
- 3 1/3 Cup Pamela's Gluten Free Wholegrain Baking Mix
- 1 tsp Cinnamon
- 1 TB Pumpkin Pie Spice or you can add 1/2 tsp each of ginger, nutmeg, clove and cardamon instead
- 2/3 Cup Chopped nuts or Dairy Free Chocolate Chips OPTIONAL
Grease a bundt pan (or 2 loaf pans). Mix coconut oil and sugar together.
Stir in eggs, pumpkin and water.
Blend flour, spices and optional nuts or chocolate.
Bake at 350 degrees for 60 minutes. (Times can vary based on altitude and ovens. Check the middle with a toothpick to see if it is clean and completely cooked before removing from oven)
Let cool for 15 minutes.
You can bake muffins at 350 degrees for 20 minutes. Keep in mind that time could vary based on altitude and oven. Enjoy with a Soma latte, green tea or butter coffee. Serve with soup or enjoy for breakfast.