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Prep time
12 minutes
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Cook time
50 minutes
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Serves
12
Author Notes
Moist, delicious pumpkin bread perfect for dessert with a hot cup of coffee. —nicolelupu
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Ingredients
- Pumpkin Bread Ingredients
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1/2 cup
coconut oil
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2 1/4 cups
white wheat sprouted flour
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2 tablespoons
ground flaxseed meal
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
salt
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/8 teaspoon
cloves
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1/8 teaspoon
ginger
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1 cup
pumpkin puree
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1 1/2 teaspoons
vanilla extract
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2 tablespoons
plain nonfat greek yogurt
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3/4 cup
monk fruit sugar
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3/4 cup
brown sugar
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2
eggs
- Cream Cheese Frosting Ingredients
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1/2 cup
cream cheese
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2 1/2 tablespoons
maple syrup
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1/4 teaspoon
cinnamon
Directions
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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.
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In a medium mixing bowl combine flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
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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.
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Mix the dry ingredients into the wet ingredients in 2 additions.
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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.
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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!
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