Baking with Coconut Oil

A favourite of ours: Bon Appétit's Pumpkin Bread with Toasted Coconut.

We have a range of amazing organic coconut oils from Absolute Organic and Coco Tribe that make the perfect ingredient for this bread.

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Step by Step Recipe

Bake Ahead. This coconut bread can be baked three days ahead. Keep tightly wrapped at room temperature.

  • Preheat oven to 180°C / 350°F. Lightly coat loaf pan with nonstick spray; line with parchment paper, leaving a 5cm / 2" overhang on all sides.
  • Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.
  • Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients.
  • Scrape batter into prepared pan, smooth top, and sprinkle with pumpkin seeds, coconut, and granulated sugar.
  • Bake bread until golden brown and a tester inserted into the centre comes out clean, 50–60 minutes.
  • Transfer pan to a wire rack and let bread cool 30 minutes in pan.


Make it your recipe. Feel free to switch out ingredients, especially spices and sweeteners, as you see fit. 

  • Nonstick vegetable oil spray
  • 170g / 1¼ cups  all-purpose flour
  • 35g / ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pure pumpkin or slow roast a pumpkin for 1 hour and scrape off the soft flesh
  • 100g/ 1 cup (packed) light brown sugar
  • 250ml / ½ cup virgin coconut oil, warmed, slightly cooled
  • 2 tablespoons raw pumpkin seeds (pepitas)
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon granulated sugar
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