Cake-Like Pumpkin Bread

cake-like pumpkin bread

When Girlie made Pumpkin Bread, the other day, we only had a large can of canned pumpkin. When I saw the left-over pumpkin, in the fridge, this morning, I knew I needed to use it up. I wanted to adapt the pumpkin bread recipe to accommodate yogurt.

I had been making my educated guesses, on the bottom of the recipe. I knew I wanted to substitute some of the fat with Fage Greek Yogurt.

I didn’t quite have 16 ounces of pumpkin, though. I managed to add apple sauce, for the missing pumpkin, and the yogurt for some of the fat. I’m not really replacing fat because the yogurt is full fat.

The result is a cakey like pumpkin bread, that is really moist. It has a more dense chewy texture that is appealing.

Cake-Like Pumpkin Bread

Preheat oven to 375 degrees. Grease 2 loaf pans.

Mix together and set aside:

  • 3.5 cups unbleached all-purpose flour (I weighed this out to 437 grams.)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher or fine sea salt

Mix together, with electric mixer, in a large bowl:

  • 4 eggs
  • 3 cups natural cane sugar
  • 1/4 cup room temperature butter

Beat on high, for 2-3 minutes.

Stir in:

  • 14 ounces pumpkin puree
  • 4 ounces unsweetened apple sauce
  • 3/4 cup Fage Total Full Fat Greek Yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup water

Fold in dry ingredients, and mix just until moistened.

Spread into loaf pans. Reduce oven to 350 degrees and bake for 45-55 minutes. I watch it, close, in the last ten minutes. As soon as it is no longer gel-looking, in the center, it is done. It should feel firm, yet damp, to the touch, across the top.

Cool in pans 10 minutes. Loosen sides and remove to cool completely.

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Cake-Like Pumpkin Bread

cake-like pumpkin bread

When Girlie made Pumpkin Bread, the other day, we only had a large can of canned pumpkin. When I saw the left-over pumpkin, in the fridge, this morning, I knew I needed to use it up. I wanted to adapt the pumpkin bread recipe to accommodate yogurt.

I had been making my educated guesses, on the bottom of the recipe. I knew I wanted to substitute some of the fat with Fage Greek Yogurt.

I didn’t quite have 16 ounces of pumpkin, though. I managed to add apple sauce, for the missing pumpkin, and the yogurt for some of the fat. I’m not really replacing fat because the yogurt is full fat.

The result is a cakey like pumpkin bread, that is really moist. It has a more dense chewy texture that is appealing.

Cake-Like Pumpkin Bread

Preheat oven to 375 degrees. Grease 2 loaf pans.

Mix together and set aside:

  • 3.5 cups unbleached all-purpose flour (I weighed this out to 437 grams.)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher or fine sea salt

Mix together, with electric mixer, in a large bowl:

  • 4 eggs
  • 3 cups natural cane sugar
  • 1/4 cup room temperature butter

Beat on high, for 2-3 minutes.

Stir in:

  • 14 ounces pumpkin puree
  • 4 ounces unsweetened apple sauce
  • 3/4 cup Fage Total Full Fat Greek Yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup water

Fold in dry ingredients, and mix just until moistened.

Spread into loaf pans. Reduce oven to 350 degrees and bake for 45-55 minutes. I watch it, close, in the last ten minutes. As soon as it is no longer gel-looking, in the center, it is done. It should feel firm, yet damp, to the touch, across the top.

Cool in pans 10 minutes. Loosen sides and remove to cool completely.

There are no comments yet. Be the first and leave a response!

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Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/10/20/cake-like-pumpkin-bread/trackback/
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