Ingredients

The following ingredients have 10 Servings
  • 2 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • a few scratches of freshly grated whole nutmeg (or 1/2 teaspoon pre-ground)
  • 1/8 teaspoon ground cloves
  • 1 15- ounce can of pure pumpkin puree, (drained)
  • 6 tablespoons unsalted butter, ( melted)
  • 2 large eggs
  • 3 tablespoons Greek yogurt*
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees F, and mist a 5-cup loaf pan with non-stick spray.
  • Place the flour, brown sugar, cinnamon, baking soda, salt, nutmeg, and cloves in a large mixing bowl and whisk to combine.
  • Place the pumpkin, butter, eggs, Greek yogurt, milk, and vanilla in a smaller bowl and whisk to combine.
  • Add the pumpkin mixture to the flour mixture, and fold together until just barely combined.
  • Transfer the batter to the prepared pan, and bake for 60 to 75 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
  • Cool for 20 minutes in the pan, then remove to a wire rack and allow to cool completely before slicing.