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Pumpkin Bread
Moist Pumpkin Bread with icing that stays fresh for days! One bowl, no mixer needed. The secret is coconut oil, it keeps every slice perfectly tender. Ready in under an hour with pantry staples you already have.
Servings 10
Calories 411kcal
Ingredients
Batter
- ¾ cup coconut oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 cup whole milk
- 1 cup pumpkin puree not pumpkin pie filling
- 2 ½ cups all-purpose flour
- ½ tablespoon cinnamon
- 2 teaspoons baking soda
Cinnamon Icing
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 375° Fahrenheit.
- In a large mixing bowl, whisk together the coconut oil and sugars until fully combined and smooth.
- Whisk in the egg, then add the pumpkin puree and 1 cup of milk, mixing until the batter is uniform.
- Add the flour, baking soda, and cinnamon. Gently whisk until no dry streaks remain.
- Pour the batter into a 9x5-inch loaf pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 30 minutes, then transfer to a wire rack.
- Whisk the powdered sugar with 2 tablespoons of milk until smooth and drizzle over the cooled bread. Slice and serve.
Nutrition
Calories: 411kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 242mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3887IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg