A mouthwatering autumn classic with a little healthy Wicked Cutz twist. You can enjoy this delicious treat with a little less guilt this holiday season 

Ingredients: 

• 2 tablespoons melted and cooled coconut oil
• 1/2 cup honey
• 1 large egg
• 1/3 cup plain non-fat Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pumpkin puree
• 1 teaspoon baking soda
• 2 teaspoons Wicked Cutz Pumpkin Spice Flavoring
• 1/4 teaspoon ground nutmeg 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon kosher salt
• 1 1/2 cups whole wheat pastry flour

Directions: 

1. Preheat oven to 325 degrees F. Lightly coat loaf pan with baking spray.

2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.

3. Sprinkle the baking soda, Wicked Cutz Pumpkin Spice, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.

4. Spread the batter into the prepared loaf pan.

5. Bake the pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes until a toothpick inserted in the center comes out clean. Let the bread cool for 5 minutes. Remove from pan. Cool at least 30 minutes before slicing. Enjoy!