Pre-heat oven to 350 degrees and position rack in the center of the oven. Butter and flour the bottom and sides of a 9” x 5” loaf pan. Be sure to remove any excess flour.
In a large bowl, whisk together dry ingredients: whole wheat pastry flour through ground cloves; set aside.
Using a stand mixer, beat together coconut oil, pumpkin and plain yogurt on medium speed until fully blended. Add in eggs one at a time followed by the vanilla. With the mixer on medium speed, slowly add in the dry ingredients and mix until just incorporated, careful not to over mix.
Pour batter into the prepared loaf pan. Bake for 50-55 minutes or until toothpick comes out clean.
Let cool completely on rack before slicing. Bread can be stored in an air-tight container for up to four days.