How2Coupon: Recipe: The Best Pumpkin Bread! (Dairy-Free, too!)

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Continuing this weekly series of pumpkin recipes is my absolute favorite pumpkin bread recipe. Ever. This bread is the right amount of sweet and moist and won't-last-a-whole-day-delish. It's pretty much breakfast, afternoon snack and dessert in our house. And, it's dairy-free! Enjoy!

The Best {Dairy-Free} Pumpkin Bread

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Ingredients:

3 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie or apple pie spice (or some blend of cinnamon, ginger, cloves and allspice)

1 teaspoon salt

8 eggs

1/2 cup sugar

2 cups brown sugar

1 teaspoon vanilla

1 can pumpkin puree (or 1 1/2 cups homemade pumpkin puree)

1 1/2 cups coconut oil

Directions:

:: Preheat oven to 350 degrees. Butter or non-stick-spray two, 8x4 inch loaf pans.

:: Combine the flour, soda, powder, spices and salt in a bowl and sift together. Beat in eggs, sugars, vanilla on high speed for 30 seconds. Add pumpkin and oil and blend until fully incorporated.

:: Pour into loaf pans and bake for one hour, or until toothpick comes out clean.

:: Allow bread to cool in pans. (Or, turn out of pans after 10 minutes and cool completely on wire rack.)

Tips:

::For coconut oil, I recommend Nature's Way or Nutiva brand. Both are great prices on Amazon. You can also find Nutiva at Costco. Trust me: it's the best oil for baking, and you can't even detect the coconut flavor!

::You can use canned pumpkin puree, or make your own!

::I have much better luck with silicone baking pans, like these on Amazon, which seem to reduce the baking time by at least 10 minutes. Plus, the bread never-ever sticks to the inside of the pan!

::Cut into thick slices for a Starbucks-like experience.