This Pumpkin Bread is just wonderful, warm, moist, and not an ounce of saturated fats!
With the autumn leaves falling, thoughts in the United States turn to the holiday season and to baked goodies such as Pumpkin Bread which has become a staple at many Thanksgiving feasts. I love pumpkin anything, and I suspect I am not the only one. For years items such as pumpkin spice lattes, pumpkin cheesecakes, pumpkin butter, pumpkin dipping oils, and even pumpkin s’mores have been showing up at my local markets.
Driving by my local farm, I am always excited when I get the first glimpse of fresh pumpkins ripening on the vines. The excitement only grows when the pumpkins make their way from the fields to the stands. After a stop at the farm to pick up a fresh pumpkin, next stop is home to bake some fresh Pumpkin Bread. For me, this is very much a seasonal dish, but it is special nonetheless. Every year it seems, I tweak the recipe just a bit to see if I can make it better. At this point I have done it enough that it is always good, but making it just a little different each time, gives me hope of one-day creating the ultimate Pumpkin Bread killer recipe. For now, this recipe is my very best, and I think you will agree it’s better than most out there.
During the season, fresh pumpkin is available at most supermarkets and farm stands. Once the weather gets colder, and pumpkin season comes to an end, your only option might be canned pumpkin. As more organic and freshly processed options are now available, don’t be afraid to use try these products as they can produce equally delicious results.
For those of you who like to bake, and would like to make something special for Thanksgiving dinner, Pumpkin Bread is a great choice. It is easy to make, and can be prepared in advance. It can be also be gently warmed before serving. I love to eat mine while it’s still warm after baking with pumpkin butter or cream cheese. Sometimes I also add raspberry jam to it. In my opinion, no Thanksgiving dinner is complete without this delicious treat accompanying your meal.
My best to you and your families for a warm and comforting Happy Thanksgiving!
- 2 eggs
- 1 cup canned or fresh pumpkin
- ½ cup vegetable or corn oil
- ½ cup whole milk yogurt
- 1 Tsp vanila extract
- 1¾ cups all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 Tsp baking soda
- ½ Tsp salt
- 1 Tsp ground cinnamon
- ½ Tsp ground ginger
- ¼ Tsp ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8.5" by 4.5" loaf pan.
- In a large bowl, whisk together the eggs and the pumpkin puree. Whisk in oil, yogurt, and the vanilla extract until smooth.
- In another bowl combine the dry ingredients, flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the pumpkin mixture and combine them together.
- Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
- Remove from oven and cool in the baking pan for about 20 minutes.
- Remove from pan and cool another 10 minutes.
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