Whole Wheat Pumpkin Yogurt Bread

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!

Enjoy!

Ingredients

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

Instructions

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!

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Comments

  1. Never thought about using yogurt in my breads. Can’t wait to try this – I love pumpkin season!

  2. This pumpkin bread sounds really good. I love adding in a little yogurt for some added moisture in the bread. Since crumbly pumpkin bread is no fun.
    I definitely love to bake in the Fall/Winter season! Its so comforting!
    Lisa recently posted..Extra Delicious and Plant PowerMy Profile

  3. I wanna make this!! And fall and winter are definitely the best seasons to bake. Nothing better than a warm baked good!
    Amy @Macncheesenpeas recently posted..{Fitness Survey}My Profile

  4. Everything’s bigger in Texas! Not quiet. Texas’ laesgrt pumpkin on record weighed 657 pounds (lbs.) in Mount Vernon, an Atlantic Giant (AG) grown by Jessica Smith in 2006. Pumpkins have better luck in the northern states of the US. But, even bigger than Chris Stevens’ 1810.5 lb. AG is that of this year’s 2011 laesgrt pumpkin ever, an 1818.5 pounder raised by Jim and Kelley Bryson from Ormstown, Quebec. O’ Canada! Hoorah! Google changes its page image frequently to keep up with the times, prominent stories, and of course whichever holiday season. Googles Halloween home page is quiet a treat this 2011. Six 1000-lb AGs from Half Moon Bay, California sit atop six hay bails for real. This is not the usual Google illustration, but a lapse-time movie of the Google illustration staff pumpkin carvers in action to represent the six letters of g-o-o-g-l-e. Following the short film are several Halloween links including the Story behind Google’s 1000-lb pumpkins published by the Christian Science Monitor (CSM), presumably a reliable sounding source. Some were more than half a ton! It is interesting to note after doing the conversion that the previously mentioned Canadian AG is almost 91% of a full ton! The CSM goes on to point out the laesgrt of Google’s fruits was for the letter L at 1298 lbs. and that upon carving the walls of the fruits were estimated at six inches thick.Comparing record pumpkins from the pumpkinnook.com and backyardgardener.com it is apparent that vegetables and fruits entered in contests are increasing in weight yearly. I created a spreadsheet with linear graph to post as soon as possible. Questions can be raised about expectations from this data such as, when will pumpkins meet the full-ton mark? As it stands, presumably the full-ton pumpkin will be achieved by 2014 or 2015.Considering typical sized pumpkins of the standard orange variety, they might be classified accordingly: small (2 to 5 lbs.), medium (8 to 15 lbs.), large (15 to 25 lbs.), and jumbo (50 to 100 lbs.) The varieties include names such as the small Baby Bears or New England Pies, the medium Autumn Golds or Bushkins, the large Aspens or Big Autumns, and the jumbo AGs (not grown for contest) or Big Moons. All of these and other kinds of typical pumpkins are of the usual spherical shape compared to the contested giants which are flat and pancake in form.The mathematical idea of similarity is not applicable because the giants have a different shape because of their increased size. The internal forces and stresses of gravity on the contest grown giants morphs the pumpkins for survival purposes. Cell division is increased based on these stresses in different places making for different rates of growth around the pumpkin. Information from both NPR’s Science Friday including a couple of videos on AGs’ growth and David Hu’s research from Georgia Tech point out the 50% height-to-width ratio of the flattened AGs. The AGs grown for contest are actually not to be eaten. Side note, they are usually grown with additives not for our kitchens and only for carving purposes or even making canoes for pumpkin boat races (truly). Hu notes pumpkins to be one of the fastest growing organisms in the world at a rate of over 1000-lbs. within four months, nearly 50-lbs. per day. AGs are recognized as 100 times the weight of an average pumpkin. Interestingly, Hu turns to the 1936 study by Edmund Sinnott which sheds light about pumpkin morphing based on weight. Hu uses Sinnott’s shape index as the ratio of length to width. Texas’ climate must yield to bigger things produced in foreign lands.

Trackbacks

  1. [...] Whole Wheat Pumpkin Yogurt Bread [...]

  2. [...] I made yet again a loaf of Pumpkin Bread, but this time I used a different recipe using Greek [...]

  3. [...] 2005 study by Tufts University of the diet plans of over 6,500 adults revealed that people who regularly eat yogurt also eat a generally healthy diet overall. The yogurt-eaters typically ate less processed foods, and [...]

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