Why This Loaf Wins

• One-Bowl Wonder – whisk, fold, bake.
• Refined-Sugar-Free – coconut sugar for low-GI sweetness.
• Dairy-Free – coconut oil for moisture.
• Whole-Grain Friendly – swap half flour for whole-wheat.

Ingredient Spotlight

• 2 large eggs – structure and lift.
• 1 cup coconut sugar – low-GI sweetness with caramel notes.
• 2 cups pumpkin purée – moisture and autumn flavour.
• ⅓ cup melted coconut oil – dairy-free fat; solid at room temp for tenderness.
• 2 tsp vanilla extract – aromatic depth.
• 2 cups all-purpose flour – structure (or 1 cup whole-wheat for extra fibre).
• 1 tsp baking powder + ½ tsp baking soda – lift without metallic taste.
• 1 tsp ground cinnamon + ½ tsp nutmeg – classic pumpkin spice.
• Optional: raw pumpkin seeds – crunch and visual pop.

Step-by-Step Method

1. Preheat oven to 350 °F / 175 °C. Line a 9×5-inch loaf pan with parchment.
2. Wet Bowl: Whisk eggs, coconut sugar, pumpkin purée, melted coconut oil, and vanilla until smooth.
3. Dry Bowl: Sift flour, baking powder, baking soda, cinnamon, and nutmeg.
4. Combine: Pour wet over dry; fold just until combined (lumps are fine).
5. Top: Sprinkle pumpkin seeds if using.
6. Bake: 45–50 min until a toothpick comes out clean. Cool completely before slicing.

Healthy Twists & Swaps

• Whole-Wheat: Replace 1 cup flour with whole-wheat.
• Gluten-Free: Use 1:1 GF baking blend.
• Low-Sugar: Reduce coconut sugar to ¾ cup + ¼ cup mashed banana.
• Vegan: Swap eggs for 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water).
• Add-Ins: ½ cup chopped walnuts or dark-chocolate chips.

Storage & Make-Ahead

• Room Temp: Airtight 4 days.
• Refrigerate: 1 week; flavour deepens.
• Freeze: Slices wrapped 2 months; thaw overnight.

📖 Recipe Card