Name: Pumpkin Bread with Toasted Coconut
Yield: Makes one 8½x4½" loaf Servings
Ingredients: Nonstick vegetable oil spray; 1¼ cups all-purpose flour; ½ cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon kosher salt; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; 2 large eggs, room temperature; 1 cup canned pure pumpkin; 1 cup (packed) light brown sugar; ½ cup virgin coconut oil, warmed, slightly cooled; 2 tablespoons raw pumpkin seeds (pepitas); 2 tablespoons unsweetened coconut flakes; 1 tablespoon granulated sugar

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Alex Lau

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Recipe notes