Pumpkin Spice Lattes are back at Starbuck so you know what that means… Pumpkin everything is hitting the shelves!! Fall is FINALLY right around the bend and I’ve got a few recipes I’d love to share this season, but what better way to start off than with pumpkin muffins and bread?
I really like this recipe because it’s a nice hint of that desired pumpkin taste, but isn’t overwhelming. The small touch of pumpkin in this bread is enough to get you in the fall spirit without easily tiring you out. It’s perfect for someone a little weary of the pumpkin spice trend AND for those who are all about it, might I say she’s a happy medium!
INSTRUCTIONS
- Add your wet ingrdients, eggs, vanilla, pumpkin puree, sugar, and coconut oil to a medium size bowl and combine well, then set aside.
- In your main bowl, combine flour, baking powder, baking soda, salt, cinnamon, clove, and ginger.
- Add your wet ingredients to your dry and mix well.
- Grease your pans well, then bake at 325 degrees for about 25 minutes for muffins or 45 for loaves. Be sure not to overbake in order to prevent your bread from drying out.
- Top with lite powdered sugar.
- Allow time to cool before removing from pans.
INGREDIENTS
3 cups all-purpose flour
2 cups granulated sugar
1 cup coconut oil (or canola/vegetable oil)
2 cups (16 oz) pumpkin puree
3 large eggs
2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/4 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ginger
OPTIONAL
- 2 tsp pumpkin pie spice if you have it in place of the extra 1/4 tsp cinnamon, 1/4 tsp grounf clove, and 1/4 ginger.
- Lite touch of powdered sugar as garnish.
Thanks for checking out my recipes! It’s been a while since I’ve posted here!
xo Abigail @abbvocado
Abbvocado 