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- Wet Ingredients: 2/3 cup coconut oil (melted if not in liquid form)
- 2 large eggs
- 15 oz. can of pumpkin puree
- 1/4 cup of full fat Greek yogurt
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 Tbsp. honey + 1 Tbsp. for topping
- Dry Ingredients:
- 1 cup coconut flour
- 2 cups AP flour (sub in GF AP flour to easily make GF)
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- Spices: 2 tsp. ground cinnamon and 2 tsp. all spice or pumpkin pie spice
- 15 oz. can of coconut milk (full fat or low fat)
- Additional for topping: honey and cinnamon sugar
- Special Equipment: 2 bread loaf pans
- Preheat oven to 350 F. Prepare the loaf pans: Using coconut oil or butter, coat the pan, and then put 1 tbsp of coconut flour inside and coat with flour to prevent loaf from sticking. Put aside
- In a large mixing bowl, whisk together all of these wet ingredients: 2/3 cup coconut oil, 2 large eggs, one 15 oz. can of pumpkin puree, 1/4 cup of full fat Greek yogurt, and all of the sugars and 2 Tbsp. of honey.
- In another medium mixing bowl combine the dry ingredients: 1 cup coconut flour, 2 cups AP flour, 1 tsp. salt, 2 tsp. baking soda, 1 tsp. baking powder. 2 tsp. ground cinnamon, and 2 tsp. all spice or pumpkin pie spice.
- Working in small portions, slowly pour and stir the dry ingredients into the wet ingredients. Once well combine, add in the 15 oz. can of coconut milk. Stir to combine.
- Pour the batter into the loaf pans about half way up. Drizzle with an addition Tbsp. of honey and a sprinkle of cinnamon sugar.
- Bake for 1 hr., flipping the direction of the pans after about 30 min. so they cook evenly.
- Take out of oven and allow to cool in pan for 10 minutes. After 10 minutes, place on a cooling rack and flip over, allowing the loaf to fall out of the pan. Flip to have the top facing up and allow to cool.
- Store in an airtight container.