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Pumpkin Bread



prep time:

15 mins

cook time:

55 mins

Total time:

1 hour 10 mins




  • 1 cup all-purpose flour

  • ⅔ cup whole wheat pastry flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon pumpkin pie spice

  • ½ teaspoon Kosher salt

  • 1 cup coconut sugar

  • 2 large eggs

  • 1 cup pumpkin puree

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ⅓ cup melted cooled

  • ¼ cup milk

  • 1 teaspoon vanilla extract

  • 1 cup walnuts or pumpkin seeds, plus a few tablespoons for sprinkling


  1. Preheat oven to 350ºF. Lightly butter 9x5-inch loaf pan.
  1. Combine all-purpose flour, pastry flour, cinnamon, baking powder, baking soda, pumpkin pie spice and salt in medium bowl; set aside.
  2. Combine coconut sugar and eggs in large bowl; mix well. Add pumpkin puree, melted butter, milk and vanilla; whisk until blended. Gently stir in dry ingredients just until incorporated. Fold in 1 cup walnuts.
  3. Transfer batter to prepared pan. Sprinkle with additional walnuts. Bake 55-60 minutes or until toothpick inserted in middle comes out clean.
  4. When cool enough to handle, gently remove loaf from pan; cool on wire rack 30 minutes before slicing.