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Pumpkin Bread with Toasted Coconut

Make sure your eggs and coconut oil are at room temperature: Cold eggs can make the oil seize, making the batter uneven. From: bonappetit.com Makes one 8½x4½" loaf

Nonstick vegetable oil spray
1¼ cups all-purpose flour
½ cup whole wheat flour
2 teaspoonsbaking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pure pumpkin
1 cup (packed) light brown sugar
½ cup virgin coconut oil, warmed, slightly cooled
2 tablespoons raw pumpkin seeds (pepitas)
2 tablespoons unsweetened coconut flakes
1 tablespoon granulated sugar

Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick spray; line with parchment paper, leaving a 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 center comes out clean, 50–60 minutes

Transfer pan to a wire rack and let bread cool 30 minutes in pan. Turn out on a wire rack and let cool completely.

DO AHEAD: Bread can be baked 3 days ahead. Keep tightly wrapped at room temperature.