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Author Notes: One brisk November morning, I was craving both pumpkin and gingerbread so I came up with this recipe. Fluffy and filled with spice, what's not to love? This loaf is perfect for the colder months, and great to share with family over the holidays! —Erin Elizabeth
Makes 1 loaf
- 3/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/3 cup coconut oil
- 1/2 cup coconut sugar
- 1/3 cup molasses
- 2 eggs, beaten
- 3 tablespoons plain yogurt (I used 2%)
- 1 tablespoon turbinado sugar (for topping)
- Preheat the oven to 350ºF. Coat a 9x5 inch loaf pan with oil or butter, and set aside. In a large bowl, whisk together both flours, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
- In a medium bowl, whisk together pumpkin, melted coconut oil, coconut sugar, molasses, eggs, and yogurt.
- Pour the wet ingredients into the dry and stir with a wooden spoon or rubber spatula until just incorporated.
- Pour the batter into the prepared pan. Bake 30 minutes, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 20-30 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool ten minutes before inverting the loaf and allowing it to cool completely on a rack. Enjoy!