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Yields 2 loaves

When our youngest son was about three years old we attended a 'mommy and me' cooking class at the Marin Art and Garden Center in Ross, CA. It was themed around the seasons and was a blast; measuring, mixing, baking and eating with all those curious children. Of all the recipes from that class, Spiced Pumpkin Bread is our family favorite. It's super easy and I usually freeze one of the loaves if the first loaf last longer than a day.



  • 1 c. coconut oil

  • 4 eggs

  • 3 c. sugar

  • 15 oz. canned pumpkin

  • 3 c. red fife whole wheat flour

  • 2 tsp. ground cloves

  • 2 tsp. cinnamon

  • 2 tsp. freshly grated nutmeg

  • 1 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 3/4 c. raisins (optional- my family prefers omitting them)


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Cream together sugar, coconut oil and eggs in a standing mixer.  Add the pumpkin and blend well.  In a separate bowl, mix the flour, spices, baking soda, baking powder and salt until well combined.  Add flour mixture to the pumpkin mixture by hand until just combined, don't over mix!  Pour batter into two greased loaf pans.  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick, inserted into the middle of the loaf comes out clean.  One can bake muffins as well.  Decrease baking time to 18-20 minutes.