Pumpkin Bread

Pumpkin Bread

This healthier take on pumpkin bread uses Greek yogurt instead of tons of butter, but it’s just as moist and indulgent as classic recipes. This bread is fantastic for breakfast, lunch or a snack.  Go ahead and mix in chocolate chips, nuts or dried cranberries to make it festive.

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, cinnamon, nutmeg, ginger and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
  4. Add the eggs, 1 at a time, beating well after each addition. Add canned pumpkin, yogurt, and vanilla; beat until blended.
  5. Add flour mixture; beat at low speed just until moist. (Fold in any mix-ins you would like at this time)
  6. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  7. Bake at 350° for 1 hour to 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.