(1) 15-oz can pumpkin puree (not pumpkin pie filling!)
½ cup white granulated sugar
¼ cup honey
½ cup plain, non fat greek yogurt
2 large eggs
6 tablespoons coconut oil, melted and cooled
Preheat oven to 350 degrees, with the rack in the center. Line a 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the pumpkin bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
In a medium mixing bowl, combine the pumpkin puree, sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
Transfer the pumpkin mixture into the flour mixture. Fold until combined.
Transfer the batter to the parchment lined loaf pan. Bake for 60 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
Wrap bread in plastic wrap and store at room temperature for 3 days.