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Honey Pumpkin Bread

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Recipe created by Ka'rin Huelsman of MTN TOP BAKERY.

1/3 cup coconut oil
1/2 cup Bee Local Honey
2 eggs
1 cup canned  or roasted pumpkin purée (butternut squash and sweet potato also work here)
¼ cup whole milk
1 tsp vanilla extract
1 tbsp ground cinnamon
1.5 tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground clove
¼ tsp nutmeg, plus more for topping
½ tsp baking soda
1.5 tsp baking powder
½ tsp Jacobsen Pure Kosher Sea Salt 
1 ¾ cup all-purpose flour
Jacobsen Pure Flake Salt for finishing


Grease a 8.5 x 4 or 9 x 5 loaf pan with coconut oil and set aside.

Preheat oven to 325°F.

In a medium mixing bowl, combine all the wet ingredients and mix very well. When combined, mix ground spices, baking soda, baking powder & kosher salt. Let the clumps of soda & powder absorb completely before adding flour. After the mix has fizzled a bit and is mixed well, add the flour all at once and gently mix. Over mixing will make this bread tough, so mix as little as possible, and let it rest on its own to absorb any last tiny bits of flour left in the bowl.
When the oven is hot, pour batter into greased loaf pan all at once and smooth top with a spatula.

Finish with sprinkle of nutmeg & pure flake sea salt for crunch. Bake for 1 hour on middle shelf. Enjoy!

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