Pumpkin Bread (Lactose-Free)
This delicious quick bread gets its richness from unrefined coconut oil, which has a subtle coconut scent. Just like butter, coconut oil is firm when cold, so it works well in baking as a butter substitute. It’s also very heat-stable, and is widely recommended for prolonged cooking at high temperatures. Feel free to substitute steamed and mashed carrots, butternut squash or sweet potatoes for the pumpkin.
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unrefined coconut oil, at room temperature
- 1 large egg, whisked
- 1 cup pumpkin, canned, or steamed and pureed
- 1 cup chopped walnuts
Pre-heat the oven to 350°F.
Grease a loaf pan and coat it with flour. Line the bottom with a piece of parchment paper.
In a large bowl, whisk together the flour, sugar, cinnamon, cloves, nutmeg, baking soda, baking powder and salt.
In another large bowl, whisk together the oil, egg and pumpkin. Stir the dry ingredients into the pumpkin mixture in two batches. Fold in the walnuts.
Bake for 70 minutes, or until a toothpick inserted in the top comes out clean. Cool for 20 minutes, then turn onto a rack and cool completely.