Oh my yumness…this is Fall in a loaf pan.
I recently made this pumpkin bread with Greek yogurt and apple sauce, which substituted for oil, and it was out of this world. Moist, rich, and perfect for fall, using ingredients you likely already have in your pantry, makes this breakfast bread an easy Fall treat.
I used my current favorite yogurt, Siggi’s Pumpkin and Spice, as my not-so-secret ingredient, and it made a world of a difference! (I added chocolate chips for extra tastiness, but you don’t have to.) The recipe is below. Get baking!!
PunkWife’s Pumpkin Bread with Greek Yogurt and Apple Sauce
2 cups all purpose flour
1 cup almond flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar
1 1/2 cup white sugar (or Stevia)
5 oz container Siggi’s Pumpkin & Spice yogurt (any Greek yogurt will do, but find this one if you can)
3 eggs, lightly beaten
15 ounce can pumpkin puree
1/2 cup apple sauce
1 teaspoon vanilla extract
1 cup chocolate chips (optional)
Preheat oven to 350 degrees.
Combine flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder in a medium sized bowl.
In a separate mixing bowl combine both brown and white sugar. Add yogurt, eggs, pumpkin, apple sauce, and vanilla extract. Whisk until blended smooth.
Slowly add dry ingredients to wet, one cup at a time, and stir until combined. Next, stir in the chocolate chips. Then divide the batter between into two 9×5 loaf pans (sprayed with non-stick spray) and sprinkle a few extra chocolate chips on top. Bake 50 minutes, or until lightly browned. (Tip: if you can insert and remove a tooth pick without any residue, your loaf is done.)
That’s it! Eat it as a snack, or serve it up for breakfast with a smear of cream cheese. Enjoy!