You want to know what makes this pumpkin bread special? And soft. And fluffy. And just perfect?
The yogurt, the coconut oil, and the butter. It’s a magical combination that makes the perfect pumpkin bread. Also, the lemon extract adds a nice citrus pop to the fall and pumpkin flavors. If you don’t have lemon extract, you could use lemon juice…but you won’t get the same lemon-y flavor throughout the bread.
P.S. These are a great and simple homemade gift idea for friends and neighbors that also freeze well!
Adapted from: Recipes with Essential Oils Delicious Pumpkin Bread
Yield – 8 mini loaves
Preparation Time – 10 minutes
Cooking Time – 43 minutes
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp ground cinnamon
- 2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 3/4 cups sugar
- 1/2 cup coconut oil
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 15 oz. can pumpkin puree, not flavored pie filling
- 4 large eggs
- 1/3 cup water
- 1 cup plain yogurt
- 1 tsp lemon extract
- Heat oven to 325 degrees. Spray pans with nonstick cooking spray.
- In a small bowl, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and sugar. Stir and set aside.
- In a mixing bowl, combine the coconut oil, butter, pumpkin puree, eggs, water, yogurt, and lemon extract. Blend until combined.
- With the mixer on low, slowly add the dry ingredients into the wet ingredients. Scrape the sides often to make sure all the ingredients get blended in. When they’re combined. Mix on medium for two minutes until the mixture is light and fluffy.
- Divide the batter evenly amongst the loaf pans. Place the filled mini pans on a large cookie sheet to make it easier to remove them from the oven.
- Bake for 43 – 48 minutes. Disposable mini loaf pans take about 5 minutes longer than the stoneware pan.
Freezer Friendly Instructions: This recipe makes for a great gift idea and is wonderful for freezing loaves ahead of time. Just bake the loaves as directed. Allow them to cool to room temperature. Wrap them tightly in plastic wrap making sure keep out the air. Freeze for up to 8 weeks. When you’re ready to give them as gifts, just move them to the refrigerator for 24 hours, tie them up with a fancy ribbon, and give away. Or eat the loaves yourself!
Erin’s Personal Recommendations for Sweets & Treats Supplies:
- Silpat Baking Mats
- Wilton Parchment Paper
- AirBake Baking Sheets, 3 pack
- Silicone Brownie Squares Baking Mold
- Silicone Snowflake Mold
- Christmas Themed Lollipop Candy Mold
- Silicone Baking Molds: Green Christmas Tree Cake Pans, set of 4
- 12 Cup Silicone Muffin & Cupcake Baking Pan
See all of our 31 Days of Holiday Sweets & Treats Recipes here!
Other “31 Days of” Series to check out:
- 31 Days of School Lunchbox Ideas
- 31 Days of Slow Cooker Meals
- 31 Days of Gluten Free Meals
- 31 Days of Freezer Cooking Recipes
- 31 Days of Skillet Dinner Recipes
- 31 Days of Breakfast Recipes
- 31 Days of Budget Friendly Paleo Recipes
- 31 Days of Grilling Recipes
- 31 Days of 31-Minute Dinners
This recipe is featured on SouthernPlate.com’s Meal Plan Monday #29.