Moist, delicious pumpkin bread perfect for dessert with a hot cup of coffee. —nicolelupu
Pumpkin Bread Ingredients
2 1/4 cups
white wheat sprouted flour
ground flaxseed meal
1 1/2 teaspoons
plain nonfat greek yogurt
monk fruit sugar
Cream Cheese Frosting Ingredients
2 1/2 tablespoons
In This Recipe
Preheat your oven to 350 degrees and grease and line a loaf pan with parchment paper so the sides overhang by 2 inches on both sides.
In a medium mixing bowl combine flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
In the bowl of your stand mixer (or large mixing bowl works too) add your coconut oil, monk fruit, brown sugar, pumpkin puree, vanilla and nonfat yogurt mix to combine then add in eggs one at a time unit fully incorporated.
Mix the dry ingredients into the wet ingredients in 2 additions.
Pour your batter in greased and lined loaf pan and bake for 50-60 mins depending on your oven. Start checking doneness by using a toothpick in the center around 50 mins. Allow to cool before slicing.
If desired this can be topped with the cream cheese frosting, add 1/2 cup cream cheese to a glass bowl and microwave 20 seconds to soften, add in your maple syrup and cinnamon and whisk until smooth. Pour on top of slightly cooled cake and enjoy!