Fall is here, which means we’re finally allowed to indulge on delicious pumpkin goodies! And what better way to spend a rainy Sunday than baking up a fresh batch of pumpkin bread? This recipe makes a slightly healthier bread compared to traditional recipes, since it skips the butter and oil and uses whole wheat flour and Greek yogurt. Recipe credit to rachelcooks.
Ingredients (makes 2 loaves):
– one 15-oz can pumpkin puree (NOT pumpkin pie filling)
– 3 eggs, beaten
– 2 cups sugar (We used white sugar, but brown sugar would be just as good!)
– one 6-oz container honey Greek yogurt
– 3/4 cup water
– 2 tbsp vanilla extract
– 2 cups whole wheat flour
– 1 1/2 cups all-purpose flour
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 tsp pumpkin pie spice (which is just a mix of cinnamon, nutmeg, allspice, ginger, and cloves)
– a few handfuls semisweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Grease two loaf pans. In a large bowl, whisk together the eggs, pumpkin, sugar, yogurt, water, and vanilla extract.
2. In a separate bowl, combine the remaining dry ingredients. Add to the pumpkin mixture and stir until just combined. It’s important not to over-mix, or the bread will be too tough!
3. Split the batter between the two pans. We only had one loaf pan, so we used a baking dish for the other loaf — made for a funny-shaped bread, but just as tasty! Bake for about 1 hour (and get ready for your house to smell AMAZING). A knife inserted in the middle should come out clean when the bread is ready.
4. Let cool for 15 minutes in the pans, and then remove the loaves to finish cooling/serve. Pair with a warm cup of coffee or tea for a cozy fall snack! This bread is perfectly moist and decadent, you won’t even be able to tell that it’s “healthy!”