I love to add coconut flakes and golden raisins which combine to give a great texture and a tad of sweetness to this recipe, but feel free to omit them if your family likes things on the plainer side.  This bread turns out super moist, with the pumpkin giving it a creamy texture.

Whether you serve it warm from the oven for breakfast, wrap a slice to tuck in a lunch box, or slice, toast and smear with creamy cheese for an easy appetizer, you and your family are sure to love this recipe.   In short, it’s just really, really good.

1 1/2 cup white whole-wheat flour
½ cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
8 oz. Greek Yogurt
2 tablespoons molasses
¼ cup maple syrup
1 15 oz. organic pumpkin or fresh pumpkin roasted
2 farm eggs
¼ cup coconut oil
½ cup grape seed oil
1 tablespoon vanilla
½ cup unsweetened coconut flakes
½ cup golden raisins

Preheat oven 350F.

Combine the dry ingredients in a large bowl.  Wisk the remaining items and pour into the dry and mix together well.  Empty the batter into 4 individual mini loaf pans that have been sprayed with vegetable oil or muffin tins that have been lined and bake (this recipe makes about 24 muffins) for 25- 30 minutes.

If possible try to get unsweetened dried fruit at a local health food store for this yummy granola.  Who needs the extra sugar when it is so tasty on its own?

1 cup old fashioned or quick-cooking oatmeal (not instant)

½ cup unsweetened, shredded coconut (I prefer the one with the big flakes)
½ cup sliced or slivered almonds or pecans
3 tablespoons grape seed oil
1 pinch of salt
1 teaspoon cinnamon
2 tablespoons honey
½ cup dried blueberries
½ cup flax seed (ground coarsely in a spice grinder)
½ cup dried cherries

Preheat the oven to 350 degrees.

Toss the oatmeal, coconut, nuts, oil and honey together onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns golden brown, about 20 minutes.

Cool and add flax and dried fruit, mix gently.

Store in an air tight container and enjoy with milk, yogurt, ice cream or alone as a snack.   For guests, I pour some into a clear cellophane bag and tie with some pretty ribbon and a handmade gift tag.