Pumpkin Yogurt Bread
Hi friends! Shaun and I made it to the ABQ very late this evening. It's just after midnight here, but on east coast time it's after 2am! We are totally spent from a long day of traveling but are looking forward to a long day of sightseeing tomorrow. I need to get off to sleepyland, but I wanted to tell you about this pumpkin bread that I made and brought on the airplane with us.
I adore pumpkin bread! Anything pumpkin, really. But there's nothing better than a good, moist, pumpkiny bread. The only problem? It's not exactly healthy...and certainly not healthy in the quantities in which I like to enjoy it :) When I came across this healthy version on Eating Clean Recipes, I knew I had to give it a try.
Admittedly, I did not have high hopes for this bread, due to its healthy nature. I know that sounds bad, but no butter? Very little fat? How good could it be? Oh how wrong I was. I'm keeping this recipe in my permanent collection to make again and again. I feel confident that no one would even know it was healthy if I didn't tell them first. It was so good, in fact, that I made a loaf of it for the blogger Sweet Swap. When I received Matt at Fave Diets Blog for my swap, I knew this would be the perfect treat to send him.
I did make a few alterations to suit my own tastes, and here's the recipe!
Pumpkin Yogurt Bread
*Adapted from Eating Clean Recipes
1 1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1 egg
1 C dark brown sugar, packed
3/4 C 0% Greek yogurt
3/4 C pumpkin puree
3 Tbsp canola oil
1 1/2 tsp pure vanilla
1 C chopped wanuts
Preheat your oven to 350 degrees and lightly grease a bread loaf pan. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
With a mixer, combine the egg, sugar, yogurt, pumpkin, oil and vanilla. Mix in the flour mixture until just combined. Stir in the walnuts. Pour into the bread pan and bake for 50-55 minutes, or until a toothpick comes out clean.
Cool, slice and enjoy!
So there you have it. A delicious and healthy pumpkin bread made with Greek yogurt!
Question of the Day:
Have you ever been surprised by a lightened up/healthified recipe?
13 Comments | October 20, 2011 | Share Article | Email Article | tagged fall eats, pumpkin, quick bread | in Recipes Print Article | Permalink
Reader Comments (13)
yum! definitely try this. i'm always looking for a healthy pumpkin bread recipe!
I really love lightening up recipes with pumpkin and yogurt. Many times, whole wheat or healthifying makes things ultra dry..but those really help retain the moisture. This looks delicious! Thanks for sharing.
I'm not a huge sweet bread person, but I'm drooling a bit over this right now!!
YUM!
I'm all over this! I think pumpkin is so yummy in breads! can't wait to try this~
Ok, must make that immediately!
oooh, I have all these ingredients on hand. which makes me so excited to try it! :)
Pumpkin Bread is definitely one of the wheat-y foods I miss - I just haven't found a good gluten-free alternative yet! Your's looks so delicious - hope you are having a great time!
this sounds awesome + love that it's a lightened-up version. nom!
that looks delicious! mm i love pumpkin too :) have a fabulous time sight-seeing!
This looks great. I love using Greek yogurt to bake.
This came out FABULOUS except I baked it in muffin cups instead of a loaf and I sprinkled chopped hazelnuts (much cheaper here in Sweden then pecans) on top instead of mixing them in. Baked at 200C for about 15 min. Also we don't have pumpkin pie spice here so i used cinnamon, nutmeg and ginger for spicing. Absolutely wonderful recipe, thanks. My alterations were purely out of necessity and your base recipe is what made it so moist and delicious.
These are really delicious! I made 12 full sized muffins and 12 mini muffins. I used 1/2 cup of chocolate chips instead of nuts because I just love chocolate and pumpkin together. Thank you for a delicious recipe.
Wonderful base recipe with many options.
1st change doubled the spices.
2nd change added fresh orange zest.
3rd change used butter not vegetable oil.
4th change use 1 cup pumpkin - instead of 3/4 c
5th change used 2 cups of four - instead 1.5 c
6th change used 1 cup of Greek yogurt - instead of 3/4 c
Since I increased the moisture of the bread, the extra 1\2 of wheat flour balanced it out nicely.
I lowered the oven temperature to *325 and towards the end of baking (15mins) ,
I placed foil over the top. Delicious bread either way but if you like flavor consider orange zest, more spices and more nuts and cranberries. Talk about healthy.