Ah...the season of pumpkin has begun. This recipe produces a nice loaf of bread that is perfect for breakfast with a cup of coffee or tea.
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 c. butter
3/4 c. sugar
2 eggs
1 c. canned pumpkin
1 1/2 t. lemon zest
1 t. vanilla
1/2 c. Greek yogurt
1/2 c. milk
1 1/2 c. walnuts
Cream butter and sugar. Add eggs, one at a time. Mix in vanilla and lemon zest. Beat in pumpkin. Mix together all dry ingredients. In another bowl mix together the milk and yogurt. Pour 1/2 the milk mixture into batter and mix well. Add 1/2 of the dry ingredients. Repeat this. Stir in walnuts.
Spray a loaf pan. Pour batter into pan. Bake at 325 for one hour and 10 minutes.
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 c. butter
3/4 c. sugar
2 eggs
1 c. canned pumpkin
1 1/2 t. lemon zest
1 t. vanilla
1/2 c. Greek yogurt
1/2 c. milk
1 1/2 c. walnuts
Cream butter and sugar. Add eggs, one at a time. Mix in vanilla and lemon zest. Beat in pumpkin. Mix together all dry ingredients. In another bowl mix together the milk and yogurt. Pour 1/2 the milk mixture into batter and mix well. Add 1/2 of the dry ingredients. Repeat this. Stir in walnuts.
Spray a loaf pan. Pour batter into pan. Bake at 325 for one hour and 10 minutes.
No comments:
Post a Comment