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?

Zucchini Bread

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Meanwhile...

I love the moistness that shredded vegetables bring to a dish, whether sweet or savory. There's nothing like a sweet cake or bread that may not exactly fall under the 'healthy' realm, but of which I'm convinced must have some sort of nutritional value. My last shredded vegetable sweet was my Pineapple Carrot Bars, a dessert that my mom declared one of my best yet --> direct quote. This time, I found some gorgeous zucchini at the Journal Square Farmer's Market and knew that a moist zucchini bread was in my future.

I made this as a tasty treat for Kelly's bachelorette party weekend in Westhampton, you know, the place where I found the most delightful shortcake of.all.time. Oh, and I also picked up a new friend on the beach in Westhampton. Her name is Nina. Isn't she a cutie? I also found out that apparently it's frowned upon to try and run off with someone else's dog. Sheesh.

 

Anyhow. Back to the bread. Moist with a hint of sweetness, my favorite part about this quick bread are the pretty little green flecks woven throughout each slice. Isn't it pretty?

Zucchini Bread
*Adapted from Martha Stewart
2 C shredded zucchini (about 2 whole zucchini, w/skin on)
1 C sugar
1 C dark brown sugar
1 C canola oil
3 large eggs
3 cups all-purpose flour
1 tsp kosher salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp cinnamon
1 C chopped walnuts, optional
1/4 tsp almond extract
butter & flour, for greasing pans

Preheat oven to 350 degrees. Butter and flour 2 bread pans. Shred your zucchini. For me, it meant breaking out my food processor and using the veggie shred function, which I admit - I think I take a little too much pleasure in using.

Combine zucchini, sugar, brown sugar, eggs and oil and mix until fully combined --> I used my stand mixer, but a hand mixer will work as well.

 

Add dry ingredients and mix well. Fold in the walnuts, if using, and the almond extract, one that just so happens to be my favorite extract.

Divide between two loaf pans and bake for 40 minutes to 1 hour.

My super oven cooked these to perfection in a mere 40 minutes, so I'd recommend checking it at this point. When a toothpick comes out clean, remove and let cool. Then, devour immediately!

 

So there you have it. The tale of my almost-dog napping and a sweet and gorgeous zucchini quick bread. So what do you think?

PS - Don't forget to enter the Lucini Italia Giveaway for some yummy viniagrettes, olive oils and fritatta mixes! You have until 8pm tomorrow!