Pumpkin Bread

Well it seems to be officially the pumpkin time of year. I absolutely love this time of year because I love everything pumpkin. From the lattes to the pies to the jack-o-lanterns and everything in between. One of my favorite ways to enjoy the pumpkin flavors of the season is a in a pumpkin quick bread. Quick breads are some of my favorite baked goods. Given their name because they don’t use yeast and thus don’t require time to rise they are closer to a cake or a muffin than a bread and oh-so delicious. And I couldn’t help but photograph it with these cute towels my grandma sent me a few weeks ago. Definitely the perfect touch 🙂

While I love quick breads I am often floored when I read the recipes. The quantity of oil and sugar in some of the recipes is practically lethal. I would consider myself reckless in making these and serving them for breakfast in their current state. But I didn’t want this to limit by pumpkin bread consumption to dessert because it is perhaps the perfect breakfast with a cup of coffee. So I set out to lighten up the recipe.

Previously I made a lightened up chocolate zucchini bread (recipe here). Using applesauce in place of oil it was delicious. I wanted to try something new with this recipe to try and keep the density of the bread similar to its oil laden ancestors. I read in a magazine a few weeks ago that greek yogurt can often be an acceptable substitute to oil in baking so I thought I would test it out. The results were delicious. By no means would you guess this recipe was almost missing fat. The bread was dense and delicious. I served it with a spiced whipped topping and chopped hazelnuts for more breakfasts than I want to admit to. I also tested out some donut baking tins I received as a gift. While my mouth was not fooled into believing these were fried delicious donuts it was a cute way to prepare them. Like little donut shaped muffins. Neat.

What is your favorite way to celebrate the delicious (and cute) pumpkin this time of year? I am totally craving more pumpkin in my life… would love your suggestions 🙂

Pumpkin Bread Recipe

Ingredients
yields 2 loaves or 24 mini donuts
1 1/4 cup sugar
1 cup brown sugar
1 cup greek yogurt
1/4 cup canola oil
2 eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Directions
1) Pre-heat oven to 350 degrees and grease 2 loaf pans.

2) Combine sugars, yogurt, oil, eggs, and pumpkin in a large mixing bowl and stir til combined.

3) Add flour, spices, soda, salt, and powder and stir until just combined and only small lumps remain.

4) Pour into loaf pans and bake for 35-40 minutes or until a cake test inserted in the center comes out clean.

Pumpkin Bread Whipped Topping Recipe

Ingredients
1/2 cup whipped cream or whipped topping
1/4 t. pumpkin pie spice (or 1/4 t. cinnamon + 1 pinch nutmeg)
pinch salt
2 T. chopped nuts for topping (optional)

Directions
1) Mix the whipped topping, pumpkin pie spice, and salt together and place on top of warm bread, sprinkle with chopped nuts. Waaaay better than butter! 🙂

Love quick breads? Check out some of these other delicious quick bread recipes.

Chocolate Chip Zucchini Bread

Peanut Butter Cup Banana Bread

I made these “donuts” for friends and had a lot of requests for the pan. Here is the pan that makes these fun treats if you’re interested in turning your quick breads into little, baked, donuts instead 🙂