Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper to ensure the bread slides out without sticking.
  2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, melted oil, eggs, and vanilla. Beat the mixture until the texture is velvety and no streaks of egg remain.
  3. Sift the flour, baking soda, salt, and spices directly into the wet ingredients. Using a spatula, gently fold the mixture together until the flour streaks disappear.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes. The bread is done when the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean or with just a few moist crumbs.