Yogurt Pumpkin Bread

Difficulty Level: Easy
Yield: 2 loaves
Servings: 24
Active Time: 15 minutes
Inactive Time: 50 minutes
Total Time: 1 hour 5 minutes
recipe name

Ingredients

  • 1 15oz can pumpkin puree
  • 4 eggs
  • 1 5oz cup Naturi Non-fat Vanilla + Cinnamon yogurt
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 3 carrots, grated
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

Directions

Preparation

  1. Preheat oven to 350 degrees F. Grease and flour two 7x3" bread pans.
  2. In large bowl, combine pumpkin puree, eggs, yogurt, oil, and sugar until well mixed. Stir in shredded carrots.
  3. Add flour, baking soda, salt, and spices to wet ingredients. Mix until incorporated but do not over stir.
  4. Divide batter evenly into two bread pans. Bake in preheated oven for 50 minutes or until toothpick inserted in center comes out clean.
  5. Remove loaves from pan and cool completely on wire rack.