Ingredients:

  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 1/2 cup (120ml) coconut oil
  • 1/2 cup (120ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and creamy.
  3. Sift in the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gently fold the dry ingredients into the wet base using a rubber spatula until just combined; do not over-mix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Allow the loaf to rest in the pan for 10 minutes to set the crumb.
  8. Lift the loaf out using the parchment paper and transfer to a wire rack to cool completely before slicing.