Heat oven to 325 degrees. Spray pans with non-stick cooking spray.

In a small bowl, combine flour, salt, baking soda, baking powder, and sugar. Stir and set aside.

In a mixing bowl, combine the coconut oil, butter, pumpkin puree, eggs, water, yogurt, and all essential oils. Blend until combined.

With the mixer on low, slowly add the dry ingredients into the wet ingredients. Scrape the sides often to make sure all the ingredients get blended in. When they’re combined, switch mixer to medium and blend for two minutes on medium until the mixture is light and fluffy.

Divide the batter evenly among the loaf pans. Place the filled mini pans on a large cookie sheet to make it easier to transfer them to and from the oven.

Bake for 43 – 48 minutes or until a toothpick comes out clean from the middle of the bread. (Disposable mini loaf pans took about 5 minutes longer than the porcelain pan I used.)