This recipe allows you to switch up some ingredients, as you have them, and still turn out two great loaves of quick-bread.
Prep Time 10 minutesminutes
Cook Time 1 hourhour1 minuteminute
Servings 24servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
3 1/2 cupsall purpose flour
2tspbaking soda
1/2 tspbaking powder
3/4tspsalt
1tspground cinnamon
1/4 tspground cloves
1stickbutter, softened
10ounceslight cream cheese (Neufchâtel), softened
2 1/4cupsgranulated sugaradd 2 more tablespoons if using plain yogurt
2large eggs
1/4cupvanilla yogurtSubstitute plain yogurt
115-ounce can100% pumpkin
1cupchopped pecans or walnuts, optional
Instructions
Preheat oven to 350 degrees F. Spray 2 large load pans with cooking spray.
Measure all dry ingredients and spices in a separate bowl. Whisk ingredients together and set aside.
Beat butter, cream cheese and sugar, using electric mixer, until well blended, scraping bowl as needed.
Add eggs, one at a time until blended. Add yogurt and blend well. Add canned pumpkin, scraping sides, and blend well.
With mixer on slow speed, gradually add dry ingredients until completely incorporated into batter. Stir in the nuts if using.
Divide batter into prepared pans and bake for 55-65 minutes. Check for doneness using a toothpick (which should be dry and clean when inserted and removed).
Cool on wire racks. Wrap or place into airtight containers. These can be frozen in airtight freezer bags (for best quality, no more than 6 months).
Notes
Substitutions for one egg:
1/4 cup plain yogurt
2 ounces cream cheese
You can also substitute 1 1/2 teaspoons of Pumpkin Pie Spice for the cinnamon and cloves. Or just use cinnamon.You can also make 5 to 6 mini loaves (depending on the size of your mini loaf pans). Bake these for 45-55 minutes.