When I read the recipe from Scratch Mommy I was so elated to find out it used coconut oil as I am always trying to add more coconut oil into my diet.
I make a double batch with the Seminole pumpkin I froze last year. The pumpkin was very soupy so I had to add an additional cup of flour. It baked up great but tasted more like a spice bread then pumpkin. So I can’t wait to try it again with my fresh pumpkins.
The recipe calls for Bob’s Red Mill Organic Wheat Pastry Flour however, I grind my own wheat and used a mixture of hard white and soft white and it worked great.
I did not use a standard loaf pan but the medium size foil pan from Wal-mart, the recipe calls for mini loaves using this pan.
Please give this recipe a try, its well worth it.