Fall is almost here. Well, maybe it is just beginning to not feel so incredibly like hot summer. It is a rare day with little on the calendar, so I decided to do a bit of baking today. I was inspired by the 12 or more bananas that I found in the freezer last night. Over the last few weeks I have been buying bananas at the normal rate, but they have not been devoured at the normal rate and were a gathering place for fruit flies. So into the freezer. It was now time for banana bread. And I discovered that I still have about 8 quarts of frozen pumpkin from last Halloween, and since Halloween is about 2 months away, it is time to use it up. Time for Pumpkin bread.
In an effort to make it a bit more healthy, I substituted 1/2 cup plain yogurt for 1/2 cup butter. It worked just fine. And I think it saved a little money too.
We are having dinner with friends tonight. We are to bring dessert, so Tim requested I make pound cake to go with the other things he has planned, so now that is in the oven. Again I subbed yogurt for fat, in this recipe- oil. Smells yummy.
- 2 1/2 cups sugar
- 1/2 cup oil
- 1/2 cup plain or vanilla yogurt
- 2 cups puree pumpkin
- 3 eggs
- 1 tsp vanilla
- 3 cups flour (can use half whole wheat)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/2 cup nuts or chocolate chips (optional)
Blend oil, yogurt and sugar. Add eggs, pumpkin, and vanilla. Add all dry ingredients. Mix well, but do not over mix. Pour into 2 8″ loaf pans. Bake 1 hour, 350 degrees. Let cool in pan about 15 minutes, then turn out on cooling rack. Serve warm, or wrap in plastic wrap. Freezes well, so a great make ahead recipe.
Note: Several of my children have won the Maury Co 4-H baking contest with this recipe.