PUMPKIN BREAD WITH GREEK YOGURT
Ingredients:
1 cup unbleached all-purpose flour (or bread flour)
1 cup of whole wheat flour
½ tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
¼ tsp Cloves
(or use 1 Tbsp of Pumpkin Pie Spice in place of these spices)
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup white granulated sugar
½ cup dark brown sugar
6oz Lowcountry Creamery Greek Yogurt
3 Tbsp unsweetened applesauce
½ tsp vanilla extract
2 large eggs
3 Tbsp canola oil
½ cup chopped or ground walnuts (pulsed in food processor)
Directions:
1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray or coconut oil.
2. In a medium bowl, mix together the dry ingredients through salt: flours, spices, baking soda, baking powder and salt.
3. In a separate medium bowl, whisk together the wet ingredients and sugars: pumpkin puree, sugars, Greek yogurt, applesauce, vanilla extract, and canola oil. Once mixed, stir in the walnuts.
4. Pour the dry ingredient mixture into the wet ingredient bowl, stirring gently and just enough so as not to over-mix.
5. Spoon the dough into the loaf pan and spread evenly. Bake for 1 hour or until a butter knife inserted into the center comes out clean.
Recipe by Lucie Maguire Kramer, MS, RDN, CLC via The Dairy Alliance