It’s not health food, but it’s low in fat, almost low in sugar, and is reasonably nutritious. And it tastes great.

Pumpkin Bread

1 2/3 c. white whole wheat flour (I use – and swear by – King Arthur)
1 ½ t. baking soda
1 t. salt
More spices than you think necessary (see NOTE, below)
1 c. canned pumpkin
½ cup plain yogurt (I use full-fat)
2 T. canola oil
2 eggs
½ cup maple syrup
1/3 cup lightly packed dark-brown sugar

Preheat oven to 350 degrees and grease a standard loaf pan.

Thoroughly mix the dry ingredients in a large bowl (flour, baking soda, salt, and spices).

In another bowl, thoroughly mix the remaining ingredients (pumpkin, yogurt, oil, eggs, syrup, and sugar). Add the wet to the dry, mix just to combine, and pour into the loaf pan.

Bake until a knife inserted in the center comes out clean, about 45 minutes.

NOTE: About spices. I’ve always thought it’s usually silly to specify spice amounts when flavors and intensities and preferences vary so much. I use quite a bit of cinnamon (2-3 teaspoons), and less of nutmeg, ground ginger, cloves, and allspice, because I like a spicy bread. Use what you think you’ll like.

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