Preheat your oven to 325° F and grease a 9×5 inch loaf pan. This ensures that your bread will effortlessly come out of the pan once baked, contributing to its perfect shape.
Warm the coconut oil just until melted, being cautious not to overheat it. This step is crucial as overheated oil can lose its beneficial properties and flavor.
In a large bowl, mix together the melted coconut oil, honey, eggs, 1/4 cup of hot water, and a splash of vanilla. Stir in the pumpkin puree until well combined. This mixture should be smooth and creamy.
In another bowl, whisk together the salt, cinnamon, ginger, nutmeg, cloves, whole wheat flour, all-purpose flour, baking powder, and baking soda. Ensure there are no lumps, as this will ensure even distribution of flavors.
Gently add the dry ingredients to the wet ingredients, stirring just until mixed. Be careful not to overmix; the batter should be slightly lumpy for a tender bread.
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly, ensuring that it rises uniformly.
Sprinkle the top with coconut flakes, which will toast beautifully during baking and add a delightful crunch.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end, as oven temperatures can vary.
Once baked, let the bread cool in the loaf pan for 5 minutes. Then, transfer it to a wire rack to finish cooling before slicing. This step is important to maintain its structure.
