• 3 cups Turbinado sugar
  • 1 cup coconut oil
  • 4 large eggs
  • ⅔ cup water
  • 2 cups pumpkin
  • 2 tsp vanilla
  • 3 cups whole wheat flour
  • ½ cup rolled oats
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground cloves
  • pinch of star anise
  1. Preheat oven to 350 degrees. Line two bread pans with parchment paper or lightly grease. Mix sugar and oil until blended. Add eggs and water, and blend until smooth. Stir in pumpkin and vanilla.
  2. In a separate bowl combine remaining ingredients (flour, oats, baking soda/powder, salt, spices). Gradually add dry ingredients to wet ingredients until well blended. Divide batter evenly between two bread pans and bake for approximately 75 minutes, or until it passes the 'toothpick test'. Flip pans over and gently pat out breads. Peel back parchment paper if required. Allow bread to cool on wire racks before slicing.
  3. Cheers!
  4. Need wire cooling racks for baking? Find them here:
Recipe by My Wife's Muffin at