Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
55 Minutes - 60 Minutes (or until dry on toothpick)
⅓ cup melted coconut oil
½ cup honey
1 cup pumpkin purée
¼ cup milk of choice or water (I used coconut milk)
½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour
½ cup of raisins
Optional: ½ cup chopped walnuts or pecans, chocolate chips, other dried fruit of your choice…
Pinch of ground cinnamon, for sprinkling on top
In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes).Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
For vegans: Use maple syrup instead of honey, replace the eggs with flax eggs, and choose non-dairy milk (I used coconut milk) or water.
Make it dairy free: Choose non-dairy milk or water.
Make it gluten free:Bob’s Red Mill’s all-purpose gluten-free flour blend works well.