When I think of childhood memories surrounding food, especially during the holiday season, I remember coming home from school to the smell of bread baking. My mom makes hundreds of loaves every year. I remember bundling up and delivering wrapped loaves to the neighbors for Christmas. I’m grateful for my mom and her generous example.
My favorite bread has always been pumpkin. I’ve made my mom’s traditional pumpkin bread recipe a little bit healthier by adding greek yogurt for some extra protein. The smell of this bread baking is absolutely divine, and carries me back to happy childhood memories every time I smell it baking. I hope you enjoy it!
Greek Yogurt Pumpkin Bread
- 2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 cup sugar
- 1/4 cup butter or softened coconut oil
- 2 eggs
- 1 1/2 cups pumpkin
- 1/3 cup plain greek yogurt
- 1 tsp vanilla
- Preheat oven to 350°.
- Combine the flour, baking soda, cinnamon, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and mix until well blended
- Add the eggs, pumpkin, yogurt and vanilla.
- Add flour mixture; mix until blended.
- Spoon batter into two loaf pans coated with cooking spray.
- Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean.