Eggs in pumpkin bread*

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.

4 people are having a conversation about “Eggs in pumpkin bread*

  1. It’s not silly to specify spice amounts! I was thinking of making this, but I’m not a chef & would need all the measurements. If it tasted to strong of one or two, then I would adjust the next time I made it. Could you please give the amounts so I can try?

  2. Twoe — I’m afraid I’m so used to cooking all the time (and hanging out with people who cook all the time) that I don’t give enough consideration to the fact that there are people out there with actual lives, and other priorities, who don’t spend all their time in the kitchen. Let me see if I can help.

    Start with: 1 tablespoon cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon each of nutmeg, allspice, and cloves. I hope you like it!

Converstion is closed.