Pumpkins are finally in season, and you know what that means! Time for a new Fall baking recipe!
I’ve always loved baking no matter what season it is, but there’s just something about the Fall that really inspires me get out my spatula and oven mitts and start
making a mess baking up a storm in the kitchen!
This healthy pumpkin bread is made with whole wheat flour, non-fat Greek Yogurt and pure pumpkin. It’s perfect for breakfast with a cup of coffee, as a mid-day snack or an after dinner treat!
1 1/2 Cups Whole Wheat Flour
1 Tsp Baking Powder
2 Tsp Pumpkin Pie Spice
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Ground Cloves
1 Egg Beaten
3/4 Cup Packed Brown Sugar
3/4 Cup Plain Greek Yogurt
1 Can Pure Pumpkin
3 Tablespoon Canola Oil
1 1/2 Tsp Vanilla Extract
Pre-heat your oven to 350 degrees and lightly grease a bread loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice and cloves
In a medium bowl, combine the egg, sugar, yogurt, pumpkin, oil and vanilla with a mixer. Mix in the flour mixture until just combined. Stir in the walnuts.
Pour into the bread pan and bake for 50-55 minutes, or until a toothpick comes out clean
Cool, slice and enjoy!