Ingredients:

  • 220g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 15 oz pumpkin puree
  • 2 large eggs, room temperature
  • 0.5 cup maple syrup
  • 0.25 cup brown sugar, packed
  • 0.5 cup avocado oil
  • 0.25 cup plain Greek yogurt
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 2 tbsp pepitas (optional topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, eggs, avocado oil, Greek yogurt, maple syrup, brown sugar, vanilla extract, and all spices (cinnamon, nutmeg, ginger, and cloves).
  3. Vigorously whisk the wet mixture for 2 minutes until it appears glossy and the fats are completely emulsified.
  4. Place a fine-mesh sieve over the bowl and sift in the flour, baking soda, and sea salt.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet until no white streaks remain. Do not over-mix.
  6. Pour the batter into the prepared loaf pan. Top with pepitas if desired. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.