Greek Yogurt Pumpkin Bread smells divine coming out of the oven, and tastes just as good! It uses healthy swaps for a less guilty treat.
I was walking through the grocery store the other day and found myself picking up ALL things pumpkin. There was a sale on canned organic pumpkin, so I bought a ton. Then I went on to find the pumpkin tea, pumpkin crackers and even pumpkin spiced pumpkin seeds. <— seems a little repetitive to me, but so tasty!
I didn’t think I was pumpkin crazy, but apparently I am! The flavors are so tasty, it’s pretty easy to get wrapped up in it.
Since it’s full on pumpkin month, and apparently I’m more wrapped up in it than I thought, I wanted to share a new pumpkin recipe with you. I decided on taking pumpkin back to basics with a delicious and healthier pumpkin bread featuring mainly wheat flour and Greek yogurt.
For the sake of full disclosure, this did not turn out right the first time.
It wasn’t terrible, but it rose way too much in the oven, was heavy and cracked at the top. It was also just a little dry.
The hubs even asked where the chocolate chips were.
So I went back to the drawing board, added baby dark chocolate chips and adjusted a few other things.
The final product came out with an insanely moist and fluffy loaf.
And yes, he was right. The chocolate chips totally made it! I should have known.
And I feel better adding them knowing the rest of the ingredients are balanced to perfection.
So yes, count me in. I’m a full on pumpkin mania fan… someone bring me a Pumpkin Spiced Latte to drink with this!
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon table salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 15 oz can pumpkin puree not the pie filling
- 1/3 cup Greek yogurt
- 1/4 cup milk I tested with almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon dark chocolate chips
- Put the oven rack on the bottom and preheat the oven to 350 degrees.
- Mix both flours, baking soda, cinnamon, nutmeg, cloves and salt in a bowl.
- In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla.
- Slowly stir the dry ingredients into the wet. Mix well, but don't overdo it.
- Stir in the 1/4 cup chocolate chips.
- Pour the batter in a loaf pan and sprinkle the rest of the chocolate chips on top.
- Put the loaf on the bottom rack in the oven and bake for 55- 1:05 or until a knife comes out clean.
To help evenly distribute the chocolate chips in the loaf, coat them in a 1/2 teaspoon of flour.
Other Running in a Skirt pumpkin recipes:
As always, I am so grateful that you are here. Tomorrow I’m sharing some amazing mountain fall color from my recent hike near Linville Gorge. The views are jaw dropping!
Pumpkin mania? yay or nay?