Even before pumpkin spice anything became a cult favorite on the Internet, I’ve been obsessed with all things pumpkin: pumpkin bread, pumpkin bread pudding, pumpkin cheesecake, pumpkin chili, pumpkin ice cream.
See also, 50 Pumpkin Recipes by Food Bloggers. I’ve made my point.
Something that has long since frustrated me about pumpkin bread recipes is that a lot of the recipes out there make two loaves of bread.
And you know what?
No matter how much you love pumpkin bread, there are times when two loaves of pumpkin bread is too much.
With the help of noosa yoghurt (with an h!), I made a seriously delicious pumpkin bread with lots of fall flavor and wholesome ingredients.
First, let’s talk about noosa yoghurt.
With a combination of sweet and tart taste plus a thick, velvety texture, the authentic family recipe and is all-natural, gluten-free, probiotic, and made with whole milk.
It’s available in pretty much every flavor you could possibly imagine and each tub is sweetened with honey and contains real fruit puree.
One of the things I love about noosa yoghurt is that each variety has its own unique purpose.
For example, the coconut variety, which tastes like ice cream, is for licking the container clean.
The tart cherry variety is for bringing to work as a snack, but eating it about 10 minutes into the work day because you can’t resist it.
When it comes to seasonal baking, the new pumpkin flavor or the plain variety will take you pretty far down the long, winding road of addiction to baked goods.
- 2½ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¾ cup Noosa Plain or Pumpkin Yoghurt
- ⅓ cup butter, melted and cooled
- Preheat oven to 350F and lightly grease a 9×5-inch loaf pan.
- Combine your dry ingredients: in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In another bowl, whisk together sugars, eggs and vanilla until well combined. Add in pumpkin puree and yoghurt and whisk until mixture is smooth. Add flour and stir until mixture is combined and no traces of flour remain visible -- careful not to over mix. As a final step, add the melted butter into the mixture and whisk until the batter is smooth.
- Pour batter into prepared pan and bake for for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow bread to cool in the pan for 10-15 minutes and serve warm.