Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 can (15 oz) canned pumpkin puree
  • 1/2 cup melted coconut oil
  • 1/2 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with oil or line it with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
  3. In a separate bowl (or the same bowl using the one-bowl method), beat together the canned pumpkin puree, melted coconut oil, light brown sugar, maple syrup, eggs, and vanilla extract.
  4. Fold the dry ingredients into the wet ingredients using a spatula, stirring only until just combined to avoid overworking the gluten.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.