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Pumpkin Bread Recipe

April 3, 2014
BAKING TIME: Pumpkin Bread

BAKING TIME: Pumpkin Bread


I came up with this recipe because of a really great guy, Pastor Paul the music minister.  Paul has allergic reactions to dairy and this was such an easy recipe to develop. In this recipe you can replace one of the sugars with brown sugar.  Preferably the white sugar would be the better choice.  I could at one time eat this before I develop a wheat problem, therefore I can tell you this is really a treat.  By removing dairy and using light olive oil and coconut beverage this become also a lighter dish.  If you like you can use water, coconut water, milk substitutes or you can replace the oil and coconut water with dairy products.   I decided against peanut oil because I know of so many people with allergies and this is a number one no no.

I found my bread also will make for a nice dessert served with ice cream, yogurt or a dollop of heavy whipped cream.  Think of it also as a snack or breakfast bread.  Sprinkle a little cinnamon on top of this for a wonderful holiday dish or Sunday brunch.  Don’t forget the coffee or tea.

I normally do not give out measurements because I like for everyone to use your imagination in the kitchen, but this is a baking recipe and exacts are needed here.  So, here are the ingredients for my tasty treat.


1 1/2 cups flour

1/2 teaspoon of sea salt

1/2 cup raw sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon of baking powder

1 cup pumpkin purée*

1/2 cup olive oil

2 eggs, beaten

1/4 cup coconut beverage (I did not use coconut water or coconut milk)

1 teaspoon of pumpkin pie spice

1/2 – 1 teaspoon of grounded ginger


  •  Preheat oven to 350°F.
  • Sift together all of the dry ingredients using a mixer.
  • Mix the remaining ingredients with the dry ingredients, but do not over mix.
  • Pour into a well-oiled (light olive oil) and raw sugar sprinkled 9x5x3 inch loaf pan. Sprinkled top of loaf with raw sugar. Bake 50-60 minutes until skewer or toothpick comes out clean. Turn out of the pan and let cool on a rack.


BAKING TIME: Pumpkin Bread

Freshly Baked with Oat Flakes.

Pumpkin bread:  A great tummy warmer. :-)

Pumpkin bread: A great tummy warmer. 🙂


I find letting the pan rest a few minutes prior to baking makes for a nicer loaf.  And you will want these to rest after coming out of the oven.  This recipe can be switched over to become sweet potato bread.  I have baked it both ways and there is no way you can go wrong.  Just change out the pumpkin puree and replace it with mashed sweet potato.

2 Comments leave one →
  1. Angel C. Kavanaugh permalink
    April 3, 2014 21:46

    What is a coconut beverage?



    • April 4, 2014 08:14

      Good Morning Angel,

      This is one of the products I use when I mention coconut beverage in a recipe::Coconut Dream Enriched Coconut Drink. Some boxes will actually have on it the word “beverage” instead of drink. It is made from coconut cream, a non-dairy beverage, perfect replacement for milk; enriched with vitamins A, D & B12 and calcium. This product has no artificial ingredients and it is all natural, no GMOs and Kosher certified

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