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Pumpkin Bread

Yummy pumpkin bread for cool fall days.

Prep
Cook
Serves 10people
Ingredients
1
cup white, unbleached all purpose flour
1
cup whole wheat flour
1
tbs + 1 teaspoon pumpkin pie spice
1
tsp baking soda
1
tsp baking powder
1/2
tsp salt
15
ozs can pumpkin puree (not pumpkin pie filling!)
1/2
cup white granulated sugar
1/4
cup honey
1/2
cup plain, non fat greek yogurt
2
large eggs
6
tbs coconut oil, melted and cooled
Directions
1.
Preheat oven to 350 degrees, with the rack in the center. Coat a 9 x 5 inch loaf pan with butter (or use muffin tins)
2.
In a large mixing bowl, combine the flours, pumpkin pie spice, baking soda, baking powder, and salt. Whisk to combine.
3.
In a medium mixing bowl, combine the pumpkin puree, sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
4.
Transfer the pumpkin mixture into the flour mixture. Fold until combined.
5.
Transfer the batter to the loaf pan. Bake for 60 minutes, or until a wooden inserted in the center comes out with a few crumbs attached.
6.
Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
7.
Wrap bread in plastic wrap and store at room temperature for 3 days.

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