I’ve been holding out on the Fall goods because it’s been almost 80 degrees in the afternoons, but when I left work yesterday I had an itch for pumpkin bread. I should be honest and say the urge was probably propelled by all the mouth-watering Fall desserts popping up all over Pinterest, but hey. I found this recipe and decided on this one because it wasn’t 100% indulgent. :)

Ingredients

• one 15 ounce can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 2 cups sugar
• 3/4 cup plain Greek yogurt
• 3/4 cup water
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat flour
• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice (simple All-Spice can also be used)

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
2. In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
3. Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
4. Let cool 10-15 minutes in pans before removing to a wire rack to cool completely….

then happily enjoy!