Pumpkin Bread


2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup pumpkin puree
2 eggs
1/4 cup plain Greek yogurt
1/2 cup maple syrup
1/4 cup melted butter

Preheat oven to 350°. Line a 8″ x 4″ loaf pan with parchment paper, set aside.

In a large mixing bowl, whisk together the flour, soda, cinnamon, nutmeg, cloves, and salt.

Add the pumpkin puree, eggs, Greek yogurt, maple syrup, and coconut oil or butter. Stir until just moistened—do not overmix or the bread will be tough. The mixture should be thick.

Spread into the prepared pan.

Bake in preheated oven for 40-50 minutes, or until the top is brown and cracked, and a toothpick inserted into the center comes out cleanly.

Let cool completely before slicing.
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