Cannabis Pumpkin Bread
Pumpkin bread is always a fall favorite and this one does not disappoint!
Servings: 12
Equipment
- Loaf pan
- Oven
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil total I used 1 tablespoon cannabis coconut oil and 7 tablespoons regular coconut oil
- 1/4 cup water
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and generously grease a 9 x 5-inch loaf pan with butter, coconut oil, or nonstick cooking spray.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and ginger. Whisk until well combined and set aside.
- Using an electric stand mixer or hand mixer, beat together the sugar, pumpkin puree, coconut oil, water, vanilla extract, and eggs on medium speed until just blended.
- Add the flour mixture and mix on low speed until combined.
- Pour the batter into the prepared loaf pan, and bake for 65 – 70 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Video
Notes
This pumpkin bread also freezes really well! I made two loaves because you know I'll be eating it all October and November...