The joy of fall is upon us and I was thrilled when the temperature dropped down low enough to make this moist, delicious Pumpkin Bread. I gathered some of my favorite essential oils for baking and went to work!
This recipe is super moist and perfect for gifting. I love to purchase multi-packs of disposable mini loaf pans to give these loaves as gifts.
The essential oils in this recipe really highlight the essence of fall baking. They’re warm, nutty, and spicy with a touch of sunshine (from the lemon essential oil!). Try this recipe as it’s written and then boost the essential oil drops in future batches to suit your taste buds. There is lots of room for you to tweak for your family’s preferences. You might try adding more drops of cinnamon bark or even substituting orange or tangerine essential oil instead of the lemon. Yum!
*Note* Only Vitality essential oils are labeled for internal use. This photograph does not represent the oils used in this recipe.
New to essential oils? Learn more about how we use them and why you should use them as well.
Pumpkin Bread
Print Pin RateIngredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 3/4 cups sugar
- 1/2 cup coconut oil
- 8 tablespoons unsalted butter, softened
- 15 oz can pure pumpkin puree (not flavored pie filling)
- 4 large eggs
- 1/3 cup water
- 1 cup plain yogurt
- 2 drops Cinnamon Bark Vitality essential oil
- 1 drop Clove Vitality essential oil
- 2 drops Nutmeg essential oil
- 1 drop Ginger Vitality essential oil
- 4 drops Lemon Vitality essential oil
Instructions
- Heat oven to 325 degrees. Spray pans with non-stick cooking spray.
- In a small bowl, combine flour, salt, baking soda, baking powder, and sugar. Stir and set aside.
- In a mixing bowl, combine the coconut oil, butter, pumpkin puree, eggs, water, yogurt, and all essential oils. Blend until combined.
- With the mixer on low, slowly add the dry ingredients into the wet ingredients. Scrape the sides often to make sure all the ingredients get blended in. When they’re combined, switch mixer to medium and blend for two minutes on medium until the mixture is light and fluffy.
- Divide the batter evenly among the loaf pans. Place the filled mini pans on a large cookie sheet to make it easier to transfer them to and from the oven.
- Bake for 43 – 48 minutes or until a toothpick comes out clean from the middle of the bread. (Disposable mini loaf pans took about 5 minutes longer than the porcelain pan I used.)
This recipe is great for freezing. Just bake the loaves as directed and cool thoroughly. Wrap them tightly in plastic wrap and freeze for up to 8 weeks. When you’re ready to gift them just move them to the refrigerator for 24 hours, wrap, and give away! The pumpkin bread will be as moist and delicious as the day you baked it!
Jillian Tackett says
September 1, 2016 at 3:13 pmCan this be adapted for 9×5 loaf pans??
Beth K says
September 3, 2016 at 10:07 amYou could definitely use 9X5 pans. I’d bake them at the same temperature for probably around an hour. Keep an eye on them and check every five minutes so they don’t get overcooked. ~Beth
Kristi says
November 19, 2016 at 12:40 pmHow would you adapt this to make muffins?
Beth K says
December 3, 2016 at 8:18 pmYou can place these into muffin tins about 2/3 full at probably check at around 18 minutes. Make sure they’re done with a toothpick test before removing them.