Pumpkin Bread

Quick breads are easily one of my favorite things to bake. They can be breakfast and dessert all at once and are so quick to throw together, considering I almost always have all the main ingredients on hand at all times. Today is Halloween and I've been cooking up a storm, including a moist and tasty pumpkin bread inspired by closet kitchen.

Here's what I used:

1 and 3/4 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1 and 1/2 cups pumpkin purée
3/4 brown sugar
2 eggs (beaten)
1/4 cup oil
1/2 cup vanilla yogurt
1/4 cup chocolate chips


1. In a large bowl mix the flour, baking soda, salt, and spices.


2. In another bowl mix the pumpkin, brown sugar, eggs, oil, and yogurt.



3. Mix the wet and dry ingredients together, then stir in chocolate chips.



4. Poor in greased 9x5 loaf pan and bake at 375 degrees for about an hour, or until a toothpick stuck in the middle comes out clean.


Now...I really should have added chopped toasted pecans to this bread. Two separate co-workers have given me a bag of pecans from their yards, but unfortunately I wasn't able to crack or toast any in time for the making of this bread.


Mmm! Pumpkin bread and coffee for breakfast this week. Next week I'd really like to try this new apple and cinnamon oatmeal bread recipe from the same blog.