Pumpkin Loaf

This pumpkin loaf was originally found in Today's Parent magazine.  I think it was actually a recipe for muffins, which I tweaked a bit and poured into a loaf pan instead.

It is a simple and not overly sweet recipe.

Although you could certainly add a handful of nuts, roasted pumpkin seeds, chocolate chips or frozen cranberries to the batter to fancy it up.

Gather:

1/2 cup each plain yogurt, brown sugar and pure pumpkin puree.

1 egg

2 tsp. of vanilla

1/4 cup melted coconut oil

1 1/2 cups of all purpose flour

2 tsp. baking powder

1/2 tsp cinnamon

1/2 tsp. baking soda

pinch of salt



Do It:

Mix the sugar, yogurt pumpkin, and vanilla.

Whisk in your egg, stirring to combine.

Add the dry ingredients to the above, followed by the melted coconut oil, stirring until it's just combined for a nice, fluffy, textured loaf.

Pour batter into a greased loaf pan and sprinkle with raw, coarse sugar.

Bake at 350 degrees for approximately 50 minutes, or until golden on top and knife inserted comes out clean.  

Alternately, pour into a muffin tin and bake at 400 degrees for approximately 20 minutes.

Cool on wire rack and remove from loaf pan.