Coconut Sugar Pumpkin Bread (Gluten Free & Dairy Free Alternatives)

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour (or gluten free 1:1 flour)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)

Wet Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)

• ¾ cup coconut sugar (to be whisked into the wet ingredients)

• ½ cup melted butter (or coconut oil)

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons milk (any kind)

Instructions

1. Preheat & prep
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. Combine wet ingredients
   In a large bowl, whisk the pumpkin purée, coconut sugar, melted butter (or coconut oil), eggs, vanilla, and milk until smooth.

4. Bring it together
   Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix.

5. Bake
   Pour the batter into the loaf pan and smooth the top.
   Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool
   Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to finish.

Optional Mix-Ins

• ½ cup chopped pecans or walnuts

• ½ cup dark chocolate chips (no refined sugar versions available)

Serving Ideas

• Spread with softened butter or coconut butter

• Drizzle with real maple syrup

• Toast slices for a cozy breakfast treat