Sunday, October 4, 2009

Pumpkin Spice Bread

Foodie Friends Friday

2 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 C butter
3/4 C sugar
1/2 C brown sugar
2 eggs, plus 1 egg white
1 16-oz can pumpkin
1/2 C plain or vanilla yogurt

Preheat oven to 350 degrees. Grease and flour 2 9x5 loaf pans. Combine first 7 ingredients in a bowl, whisk together and set aside. In large bowl beat together butter and sugars. Add eggs and egg white until blended. Add pumpkin and yogurt beat until smooth. Gradually add dry ingredients until just blended. Pour into loaf pans, bake for 1 hour, or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Keep in air tight container for up to 2 days (if it lasts that long).

1 comment:

  1. I love pumpkin bread! Looks so moist! Thanks for sharing at Foodie Friends Friday! Please come back and vote on Sunday!