Pumpkin Bread – Best Ever!


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.

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