Name: Pumpkin Bread
Ingredients: ⅓ cup coconut oil; ½ cup honey or maple syrup; 2 eggs; 1 ½ cups pumpkin purée; ½ cup yogurt (Greek if dairy/coconut milk yogurt if non-dairy); 1 tsp vanilla extract; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ½ tsp allspice; 1 tsp baking soda; ½ tsp salt; 1 ½ cups whole wheat pastry flour; Handful of pumpkin seeds for topping (optional); Handful of chocolate chips for topping (optional); Sprinkle of cinnamon and maple sugar for topping (optional)

⅓ cup coconut oil

½ cup honey or maple syrup

2 eggs

1 ½ cups pumpkin purée

½ cup yogurt (Greek if dairy/coconut milk yogurt if non-dairy)

1 tsp vanilla extract

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ tsp allspice

1 tsp baking soda

½ tsp salt

1 ½ cups whole wheat pastry flour

Handful of pumpkin seeds for topping (optional)

Handful of chocolate chips for topping (optional)

Sprinkle of cinnamon and maple sugar for topping (optional)

Preheat oven to 325F and grease a silicone loaf pan with coconut oil.

In a large bowl, combine the coconut oil, honey/maple syrup, eggs, pumpkin purée, yogurt, and vanilla extract. Whisk until evenly distributed.

Add in all the spices, baking soda, and salt. Mix well.

Finally, pour in the whole wheat pastry flour and stir into your wet ingredients until just combined.

Pour the batter into your greased loaf pan and sprinkle with pumpkin seeds or any additional toppings such as chocolate chips or cinnamon and maple sugar (optional)

Bake for 55 minutes or until a toothpick put in the center of the pumpkin bread comes out dry. Enjoy!

CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts

Ingredients