Tis the season for pumpkins! I'm starting to see them at the grocery store, on my neighbors' porches, and have put up a few around my own home as well. But even more than looking at pumpkins, I love eating them in pumpkin bread! This bread will not only please your palate, your home will be filled with a wonderful fragrance, perfect for Fall ! Thanks to the pumpkin puree and vanilla yogurt, this bread is so moist and when topped with chopped pecans is a sweet bread classic. Eat it plain or try a slice topped with cream cheese. Either way it is sure to satisfy!
3 eggs
2 cups sugar
1/3 cup oil
2 cups vanilla yogurt
1 16 oz can pumpkin puree
4 teaspoons cinnamon
4 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
1/2 cup chopped pecans
2 cups sugar
1/3 cup oil
2 cups vanilla yogurt
1 16 oz can pumpkin puree
4 teaspoons cinnamon
4 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
1/2 cup chopped pecans
Preheat oven to 400 degrees.
Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together, flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Sprinkle pecans onto tops of each loaf. Press down lightly on the nuts to help them stick better. Bake for 35-40 minutes. Loaves should be golden brown on top.
Note: If you love baking sweet breads in miniature, as I do, use 6 mini-loaf pans and decrease the baking time by about 10 minutes. Enjoy!
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