Pumpkin Yogurt Loaf

Listen, I know it’s not necessarily Pumpkin season but now a days you can purchase canned pumpkin all year long and we all know we love it! Growing up my mom always gave us Pumpkin Bread lathered with tangy, smooth cream cheese. Still to this day it is something I crave and so I decided to create the perfect loaf for all of you (and me). This recipe contains Greek yogurt which gives it a super moist, tender crumb and wonderful richness without too many calories. I add lots of warm spices, pumpkin purée (of course) and maple syrup to the batter which makes the flavor reminiscent of Pumpkin Pie.

ingredients-

1. ½ cup (1 stick) unsalted butter, softened

2. ¼ cup vegetable oil

3. 1 1/4 cups white granulated sugar

4. 1/4 cup Real, Pure Maple Syrup

5. 2 eggs

6. 1½ cups canned Pumpkin Purée (I prefer Libby’s brand)

7. 1/2 cup Plain Greek Yogurt ( I prefer 5% fat Fage brand)

8. 3/4 teaspoon vanilla extract

9. 2 cups all purpose flour

10. 1 teaspoon baking soda

11. ½ teaspoon fine table salt

12.  1 1/2 teaspoons ground cinnamon

13. 3/4 teaspoon ground nutmeg

14. 1/2 teaspoon ground ginger

15. 1/4 teaspoon ground cloves

Steps-

1. In a stand mixer or with hand beaters blend together the butter, oil, sugar and maple syrup until light and fluffy.

2. Add the eggs on at a time until fully incorporated.

3. Add the pumpkin purée , greek yogurt and vanilla, and beat well until incorporated. Scrape down the sides of the bowl and mix again to make sure it is properly mixed.

4. Stir together the flour, baking soda, salt, cinnamon, nutmeg, ginger and clove in a separate bowl and then add it slowly to the pumpkin mixture in 3 installments. Scrape down the bowl in between each addition. Mix just until everything is incorporated but do not over beat.

5. Pour into 1 greased large loaf (sprayed with nonstick cooking spray or with butter) pan or into muffin tins lined with paper liners or greased.

6. Bake at 325 degrees: large loaf pan for about 1 hour, for muffins around 25 minutes or until golden brown and a toothpick comes out of the center clean.

7. Allow bread to cool in pans for about 20 minutes, then run a sharp knife around the edges, tap the pan on the counter several times to release the bread from the bottom of the pan, then invert pan over a wire rack and let the bread fall onto the rack. You can enjoy this warm or room temp! To store it wrap it in parchment paper then aluminum foil tightly and leave it on your counter at room temp. This bread also freezes well!