Pumpkin bread – but it’s not October?! I know. Yet it’s still so good. The pumpkin is known as a fall food, kind of like lemonade is a summer drink. Time to toss out the ‘you can’t wear white after labour day’ rules and just do what you like. Today, we like to eat pumpkin bread.
The main reason I developed this recipe is because I had a container of greek yogurt and a can of pure pumpkin that weren’t being used. Now, you know the greek yogurt won’t keep for long – maybe a couple of weeks, so it was time to get baking. Ta-da – we have pumpkin bread. I’ve made it 3 times since it’s development and my husband loves it. I actually had to go out and buy smaller loaf pans so he won’t eat it all in a day or two. Too cute.
- half a stick of butter
- 1/4 cup of brown sugar
- 3/4 cup of white sugar
- 2 eggs
- 1 1/2 cups of pure pumpkin
- 1/3 cup of plain greek yogurt
- 1 teaspoon of vanilla
- 3/4 teaspoon of baking soda
- 2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg and all spice
- 2 cups of flour
- 1/2 teaspoon of salt
First – gather all of your ingredients. Mix all the spices (cinnamon, nutmeg, all spice and salt) together. Get the pumpkin and yogurt all measured out.
Cream the butter and the sugars together. Next, add in the eggs and pumpkin. Then, add in the yogurt and vanilla. Mix the flour with the spices and the baking soda, then add to the wet ingredients. Mix well.
Pour into a loaf pan that is lined with parchment paper. The parchment paper makes it easier to get the loaf out, but also, makes cleanup vastly easy. You can never have enough parchment paper in the house – okay, maybe you can. You need a roll or two, that’s about it. haha.
Bake at 350 degrees for 45 – 60 minutes. Let cool, or eat with a bit of butter on a warm slice.
Recipe keeps for 4-5 days. It also doubles well – I like to keep my husband happy!
Thanks for visiting and I hope you try this recipe, whether you try it now or in the fall, it’ll be delicious!