I am fully aware of the fact that it is not fall or winter, but lately I’ve been dreaming about this wonderful whole wheat pumpkin bread that I generally save for the holiday season. I originally attained the recipe from Rachel Cooks many, many years ago. It’s not my healthiest recipe because there is refined sugar. I’ve just been a bit swamped with work, and so I have to recycle some older recipes from my college days.
- one 15 ounce can pumpkin puree
- 3 large eggs
- 1 1/2 cups sugar (the original recipe calls for 2 cups)
- 3/4 cup plain Greek yogurt
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
- In another separate bowl, combine remaining ingredients and then add them to the pumpkin mixture. Stir until combined.
- Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes. Check to see if the bread is done baking by inserting a toothpick or knife (they should come out clean).
- Let cool 10-15 minutes in pans and then remove and serve!
The recipe makes two loaves and it is definitely more ‘guilt free’ than your average pumpkin bread. This is a good breakfast food and could be eaten as a dessert. It’s sweet, but not too much so. It’s moist, has little fat (no butter), and is pumpkin-y! I love pumpkin flavored things. It also freezes really well. It stays moist even when it comes out of the freezer! It has been a while since I’ve baked this, so I’m thinking of giving it a try again this weekend.