Pumpkin Spice Bread
Pumpkin Spice Bread: What You’ll Need
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 cup sugar (I like to use 3/4 cup raw cane and 1/4 cup coconut sugar)
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 2 jumbo eggs
- 1 1/2 cups pumpkin puree (I just use a whole can of organic pumpkin *NOT* pumpkin pie mix…although I’m sure that would be equally delicious)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (usually has clove, cinnamon, ginger, allspice, and nutmeg)
- Olive or coconut oil to coat the pan
Note: Preheat oven to 350°F
1. Dry mixture – Lightly spoon flour into a measuring cup and level with a knife.
In a large bowl, combine the flour, baking soda, baking powder, pumpkin pie spices, and salt, mixing with a whisk. This is also where you would add in cocoa powder if you wanted—about a tablespoon or so. I rarely measure extra stuff.
2. Wet mixture – Place sugar and butter in a larger bowl, and beat with a mixer (hard work if you use your hands!) until well blended. Next,add the eggs, one at a time, beating well after each.Addpumpkin, yogurt, and vanilla; beat until well blended.
3. Combine – Addin the dry mixture bit by bit, mixing throughout the addition. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated lightly with olive or coconut oil.
4. Add the heat! – Bake at 350°F for 50 minutes toone hour (or until a wooden toothpick inserted in the very center comes out clean).
5. Be patient – Allow to cool in the pan or on a rack. Don’t rush this—you won’t be able to taste the goodness if you melt your tongue off.
6. The extra bit of heaven… – Slice and serve on individual plates while the bread is still warm. Spoon some delicious vanilla ice cream over top, and add another sprinkle of pumpkin pie spice for aroma and presentation.
Originally found here: http://www.doyouyoga.com/recipe-yummy-fall-time-pumpkin-spice-bread/