Pumpkin Bread Made with Yogurt
A deliciously moist, baked pumpkin bread that is made with yogurt and the perfect amount of spice. This pumpkin bread is baked in a parchment-lined loaf pan for easy removal and slicing.
Servings: 12 slices
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 tbsps pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs large
- 1 cup canned pumpkin
- 5.3 ounces vanilla yogurt We used Dannon Two Good, Vanilla
- 1/4 cup vegetable oil
- 2 tsps vanilla extract
Preheat oven to 350 degrees fahrenheit.
Line a loaf pan with parchment paper.
Add all the dry ingredients into a large bowl and whisk.
In a smaller bowl, add the wet ingredients and combine.
Pour the wet ingredients into the dry, and mix well with a hand mixer.
Bake for 60 minutes or until fully cooked. The toothpick method (inserted into the middle of the bread) is the best test to see if it is fully cooked.
Allow to cool for one hour before slicing into it.
Serving: 1slice | Calories: 233cal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 137mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3183IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg