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loaf of pumpkin spice bread on cooling rack with mini pumpkin

Recipe

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Ingredients
 

  • ¾ cups pumpkin puree
  • 1 ½ cup whole wheat flour
  • 1 teaspoon cinnamon
  • ¾ teaspoons salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ginger
  • ¼ teaspoon ground allspice
  • ⅔ cups sugar
  • ⅓ cup canola or vegetable oil
  • ⅓ cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract (optional)
  • ½ cup pecans or walnuts finely chopped
  • 12 pecan or walnut halves for decoration

Instructions
 

  • Preheat oven to 350℉. Grease an 8 inch loaf pan and set aside
  • In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and allspice.
  • In a small bowl whisk together carrot, sugar, oil, yogurt, vanilla, almond extract and egg. 
  • Fold pumpkin mixture into flour mixture, stirring until just combined. Add chopped nuts.
  • Pour batter into prepared loaf pan. Decorate top with nut halves. 
  • Bake at 350℉ for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on the wire rack.