In a large mixing bowl, whisk together the dry ingredients
IN a separate bowl, combine the pumpkin puree, maple syrup, eggs, greek yogurt, coconut oil and vanilla.
Whisk together completely careful not to overmix.
Fold in nuts, if using
Pour the batter into the loaf pan.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cover loosely with foil if top is browning too quickly.
Notes
Use whole-wheat or white wheat flour if you are not needing gluten free.Substitue honey for maple syrup.Store in an airtight container in the refrigerator.