Pumpkin Bread

I'm sure you've been reading my glorious posts and thinking to yourself, these restaurant reviews and trip recounts are nice and all - but where are her recipes?! You wanted it, now you got it! Here's my recipe for delightfully moist and deliciously spicy Pumpkin Bread.


Pumpkin Bread

Fresh Out the Oven

2 C canned pumpkin (not pumpkin pie filling)
1 1/2 C granulated sugar
1/2 C canola oil
2/3 C water
3 eggs
1 C plain Greek yogurt
3 1/2 C flour
2 Tsp baking soda
1/2 Tsp salt
2 Tsp pumpkin pie spice


Preheat oven to 350.


In a large bowl, combine pumpkin, sugar, oil, water, eggs and yogurt until well mixed.


In a separate bowl, mix together flour, baking soda, salt and pumpkin pie spice.


Add the dry ingredients into the wet and stir until combined.


Spray 2  loaf pans (or 1 loaf pan and 1 9X9 casserole dish) with non-stick baking spray and pour half the mixture into each pan using a spatula to smooth out the top and ensure everything is evenly dispersed.


Bake for 55 minutes or until a toothpick can be inserted and come out clean. Your house will also smell absolutely wonderful.


Remove the pans from the oven and allow to cool for at least 30 minutes before moving to a wire rack (or until slicing and devouring).


This bread has a light and fluffy texture and is impossibly moist with all the great flavors of Fall.


I hope you enjoy this recipe, readers!