Name: The Ultimate Bakery-Style Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Cuisine: American
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; SIGNATURE SELECTS Pumpkin, 100% Pure; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Boyajian Pure Orange Oil; Russell Stover Sugar Free Coconut Chocolate Candy; Demerara Sugar

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Preheat the oven to 350 degrees F.
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Spray a standard 9x5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.

In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Add the eggs and whisk for 10 seconds more to combine.

Transfer the batter to the prepared pan and smooth the top.

Using a sharp knife, make a 1 inch slit down the length of the bread.  This is optional, but it makes for a bakery-style loaf with a slit down the middle.

Sprinkle the top with dermera sugar, if desired.

Bake for 55-60 minutes until a tester comes out clean.

Cool for 10 minutes in the pan before transferring to a rack to cool completely.

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Enjoy!
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The Ultimate Bakery-Style Pumpkin Bread

Serves 1

10 mins prep

60 mins cook

10 mins Cooling Time

80 mins total

What you need

How to make

Available coupons from Kat Can Cook