Make Ahead
Pumpkin Gingerbread Loaf
- Makes 1 loaf
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
What You'll Need
Ingredients
-
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)
Directions
- 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!
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