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.