Pumpkin Bread

Adapted from: Recipes with Essential Oils Delicious Pumpkin Bread

Yield – 8 mini loaves

Preparation Time – 10 minutes

Cooking Time – 43 minutes

Ingredients

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp ground cinnamon
• 2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 3/4 cups sugar
• 1/2 cup coconut oil
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 15 oz. can pumpkin puree, not flavored pie filling
• 4 large eggs
• 1/3 cup water
• 1 cup plain yogurt
• 1 tsp lemon extract

Directions

• Heat oven to 325 degrees. Spray pans with nonstick cooking spray.
• In a small bowl, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and sugar. Stir and set aside.
• In a mixing bowl, combine the coconut oil, butter, pumpkin puree, eggs, water, yogurt, and lemon extract. Blend until combined.
• With the mixer on low, slowly add the dry ingredients into the wet ingredients. Scrape the sides often to make sure all the ingredients get blended in. When they’re combined. Mix on medium for two minutes until the mixture is light and fluffy.
• Divide the batter evenly amongst the loaf pans. Place the filled mini pans on a large cookie sheet to make it easier to remove them from the oven.
• Bake for 43 – 48 minutes. Disposable mini loaf pans take about 5 minutes longer than the stoneware pan.

Freezer Friendly Instructions: This recipe makes for a great gift idea and is wonderful for freezing loaves ahead of time. Just bake the loaves as directed. Allow them to cool to room temperature. Wrap them tightly in plastic wrap making sure keep out the air. Freeze for up to 8 weeks.  When you’re ready to give them as gifts, just move them to the refrigerator for 24 hours, tie them up with a fancy ribbon, and give away.  Or eat the loaves yourself!