Pumpkin bread with Greek Yogurt
DessertThis is a twist on the traditional pumpkin bread that includes greek yogurt.
Ingredients
1½ cups all purpose flour for even healthier bread you can use 1/2 all purpose flour and 1/2 whole white wheat flour as an option.
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
2 eggs
½ cup canola oil can also use olive oil as a healthy option
1 cup canned pumpkin puree
½ cup brown sugar packed - for healthier option, use Lakanto brown monk fruit
½ cup sugar for healthier option use Lakanto monk fruit
½ cup plain Greek yogurt
Instructions
Preheat oven to 350°. Grease a 9 x 5 loaf pan and set it aside.
In a big bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the egg, oil, pumpkin puree, both sugars and the Greek yogurt until all the ingredients are blended.
Add the wet ingredients into the dry ingredients and mix together very gently until just combined. It is very important to not over mix.
Gently fold in any add-ins, like chocolate chips, nuts, etc at this time.
Pour the batter into the prepared baking pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown when you check the bread at 50 minutes, cover with aluminum foil if necessary.
Remove pumpkin bread from the oven and let cool in the pan for 20 minutes.