Biltmore Park Resident Lucie Kramer Shares Pumpkin Bread with Greek Yogurt
Greek yogurt is magical because it tastes like the regular yogurt you love but contains double the high-quality protein. Despite the name, Greek yogurt does not come from Greece. The name refers to the process, which involves extra straining to make the yogurt tangy in flavor, higher in protein and lower in lactose. Additionally, it provides a host of benefits: bone health, probiotics and satiety.
While it’s bold enough for a meal or a nutritious snack, you might not know how perfect Greek yogurt is in bread. It can take the place of butter or oil and make your bread moist. Enjoy for breakfast or a satisfying snack. Or, in the spirit of sharing health with others, bake a loaf for a friend!
1 c. unbleached all-purpose flour (or bread flour)
1 c. whole wheat flour
½ tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
(or use 1 Tbsp. pumpkin pie spice in place of these four spices)
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
1 c. canned pumpkin puree (not pumpkin pie filling)
½ c. white granulated sugar
½ c. dark-brown sugar
1 6-oz. container plain nonfat Greek yogurt
3 Tbsp. unsweetened applesauce
½ tsp. vanilla extract
2 large eggs
3 Tbsp. canola oil
½ cup chopped or ground walnuts (pulsed in food processor)
Procedure
- Preheat oven to 350°F. Coat a 9 x 5–inch loaf pan with cooking spray or coconut oil.
- In a medium bowl, mix together the dry ingredients through salt: flours, spices, baking soda, baking powder and salt.
- In a separate medium bowl, whisk together the wet ingredients and sugars: pumpkin puree, sugars, Greek yogurt, applesauce, vanilla extract, eggs and canola oil. Once mixed, stir in the walnuts.
- Pour the dry-ingredients mixture into the wet ingredients, stirring gently and just enough to combine. Do not over-mix.
- Spoon the batter into the loaf pan and spread evenly. Bake for 1 hour or until a butter knife inserted into the center comes out clean.
Yum! Enjoy!