Sunday, August 24, 2008

Pumpkin Bread

No need to wait for Thanksgiving!




















I genuinely love foods made with pumpkin. Like most people I rarely make foods containing pumpkin outside of the autumn months, but why? I know I always cook with canned pumpkin which is available year round and I assume I am not the only one who uses canned pumpkin. This time I decided I would not wait until fall and I made a delicious batch of pumpkin bread. The aroma in my apartment while these were baking was amazing and I could not wait to try it. The best part of this bread (other than eating it) was the apartment held the sweet spicy scent of the bread for several days. Instant air freshener! I definitely encourage you not to wait until the fall to incorporate pumpkin into your kitchen.

Pumpkin Bread
Modified from Stoneyfield Farm

3 eggs
2 cups sugar
1/3 cup oil
2 cups vanilla Stonyfield Farm Yogurt (approx. three 6 oz. containers, I used 1 container of lowfat vanilla and 2 containers of fat free french vanilla)
1 16oz can pumpkin puree
4 teaspoons cinnamon
4 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
1/2 cup chopped pecans


Preheat oven to 400°F.

Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Sprinkle pecans onto tops of each loaf. Bake for 35-40 minutes. Loaves should be golden brown on top.

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