Serves 32
106 cal · 85 min
Pumpkin Bread
Recipe GLPR61922abf747a95
A wholesome and moist quick bread made with pumpkin puree, whole wheat flour, and warm spices. This recipe combines the natural sweetness of pumpkin with cinnamon and chewy raisins for a comforting treat perfect for breakfast or dessert. Yields two loaves of golden, tender bread.
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Ingredients
1 can (15 ounce) pumpkin puree
1 cup granulated sugar
1/4 cup vegetable oil
1 cup plain low-fat yogurt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup raisins
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F (175°C). Grease two 9x5x3 inch loaf pans with cooking spray or shortening to prevent sticking.
In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and yogurt. Beat with an electric mixer on medium speed or whisk vigorously by hand for about 1 minute until well blended and smooth.
In a separate medium-sized bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until evenly distributed.
Add the dry ingredient mixture to the pumpkin mixture and stir gently with a wooden spoon or rubber spatula just until the batter is barely moistened; do not overmix. The batter should look slightly lumpy.
Fold in the raisins gently until distributed throughout the batter.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
Place the pans in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center of each loaf comes out clean or with only a few moist crumbs.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then turn them out onto a wire cooling rack and let them cool to room temperature completely before slicing or storing.
