Wednesday, October 29, 2014

Pumpkin Greek Yogurt Banana Bread

I had 3½ cups of fresh pumpkin in the freezer from last year and I have 2 new pie pumpkins sitting on my dining room table now so I better use up the frozen stuff. Thought I'd make a pumpkin bread and pie but needed 4 cups of pumpkin so I looked for a recipe using pumpkin and bananas and found this one from Closet Cooking

Pumpkin Greek Yogurt Banana Bread

A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well.
Servings: makes 1 loaf  (my note:  very moist -YUM!)

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hours 10 minutes

Printable Recipe
1 cup all-purpose flour
3/4 cup whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup brown sugar
1 cup pumpkin puree (homemade or store bought)
2 large over-ripe bananas
2 eggs
1/2 cup Greek yogurt
1 cup pecans, toasted and coarsely chopped (optional)

Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
Mix the dry ingredients into the wet ingredients followed by the pecans.
Pour the mixture into a greased 9x5 inch loaf pan.
Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

No comments: