Quick Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 Eggs1 CUP sugar1/2 stick (1/4 CUP) butter, softened1 TSP salt1 CUP pumpkin puree1 CUP plain yogurt1 TBSP vanilla1/2 TSP cinnamon1/2 TSP ginger2 1/2 CUP flour1/2 TSP baking soda1/2 TSP baking powder
Preheat oven to 325F.
In a large mixing bowl, beat the eggs, sugar, butter, and salt together until well mixed. Stir in pumpkin puree, vanilla, and yogurt. Add flour and the rest of the dry ingredients on top of the wet ingredients and stir in with a spatula - do not over mix. Pour into one greased and floured bundt pan or two loaf pans, and bake until internal temperature reads 190, about 1 hour. Let cool completely before slicing and storing.
For a truly healthy version, use splenda, eggbeaters, and omit the butter entirely.
Number of Servings: 16
Recipe submitted by SparkPeople user SALLYSINGS.
In a large mixing bowl, beat the eggs, sugar, butter, and salt together until well mixed. Stir in pumpkin puree, vanilla, and yogurt. Add flour and the rest of the dry ingredients on top of the wet ingredients and stir in with a spatula - do not over mix. Pour into one greased and floured bundt pan or two loaf pans, and bake until internal temperature reads 190, about 1 hour. Let cool completely before slicing and storing.
For a truly healthy version, use splenda, eggbeaters, and omit the butter entirely.
Number of Servings: 16
Recipe submitted by SparkPeople user SALLYSINGS.
Nutritional Info Amount Per Serving
- Calories: 252.8
- Total Fat: 12.9 g
- Cholesterol: 71.8 mg
- Sodium: 225.3 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.0 g
- Protein: 4.3 g
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