Pumpkin Bread Recipe Using Yogurt

Pumpkin Bread Recipe Using Yogurt

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Easiestever Pumpkin Bread Recipe so moist and just sweet enough, with
Easiestever Pumpkin Bread Recipe so moist and just sweet enough, with from www.pinterest.com

Introduction

Fall is the perfect time for baking, and nothing says fall quite like pumpkin. This pumpkin bread recipe using yogurt is a delicious twist on a classic recipe. The addition of yogurt makes the bread moist and tender, while still keeping it light and fluffy. Plus, with the added health benefits of yogurt, you can feel good about indulging in a slice or two.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup plain yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk together the pumpkin, yogurt, oil, eggs, sugar, and vanilla until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Pour the batter into a greased 9×5 inch loaf pan.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  7. Cool the bread in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
  8. Slice and serve!
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Nutritional Information

Serving Size: 1 slice
Calories: 240
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 200mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 22g
Protein: 3g

Cooking Time

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Equipment

  • Medium bowl
  • Large bowl
  • Whisk
  • 9×5 inch loaf pan
  • Wire rack

Serving Suggestions

This pumpkin bread is delicious on its own, but it’s also great served with a dollop of whipped cream or a drizzle of caramel sauce. It’s perfect for breakfast, a midday snack, or even dessert!

Variations

For a fun twist on this recipe, try adding a cup of chocolate chips, chopped nuts, or dried cranberries to the batter before baking. You could also experiment with different spices, like ginger or cardamom.

Substitutions

If you don’t have yogurt on hand, you could substitute sour cream or buttermilk instead. You could also use pumpkin pie spice instead of the individual spices listed in the recipe.

Storage

This pumpkin bread will keep in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips

  • Make sure to whisk the wet ingredients well to ensure that the yogurt is fully incorporated.
  • Don’t overmix the batter. Stir until just combined to avoid a tough bread.
  • Let the bread cool in the pan for 10 minutes before removing it to avoid it falling apart.

Notes

This recipe makes one 9×5 inch loaf of pumpkin bread.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but it may change the texture and moisture of the bread. Make sure to cook the pumpkin and puree it until smooth before adding it to the batter.

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Can I make this recipe gluten-free?

You can try using a gluten-free flour blend instead of all-purpose flour, but the texture may be slightly different.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt should work just fine in this recipe.

Final Thoughts

This pumpkin bread recipe using yogurt is a delicious and easy way to enjoy the flavors of fall. The addition of yogurt makes the bread moist and tender, while the spices make it warm and comforting. Plus, it’s a great way to use up any leftover canned pumpkin you may have on hand. Give it a try and let us know what you think!

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