 |  |  |
A variation of my grandmother's 1930's banana bread recipe ~ very moist pumpkin bread with lots of FALL SPICES. My grandmother used either sour cream or buttermilk in her banana bread, but I use Greek yogurt in my pumpkin bread and some CARAMEL liquid coffee creamer! Since my husband is diabetic, I will also sometimes make this with regular white Splenda, instead of sugar. ** The Sparkling Sugar on top gives it the SUGAR CRUNCH top that you find on muffins.
Gram's SPICED PUMPKIN BREAD
1/2 cup pumpkin puree......................……........1/4 cup butter, softened
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda (NOT baking blend)
2 cups flour ………………………………….......2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. only if using Splenda)
1/2 tsp salt.......................................................2 eggs
1 container (about 4-5 oz.) Greek yogurt (vanilla, honey, pumpkin pie, caramel, apple pie, etc.)
2 tsp cinnamon.................................................1 tsp. pumpkin pie spice
about 1/4 cup flavored liquid coffee creamer (caramel, pumpkin pie, Creme Brulee ~ can be sugar-free)
Optional: Sparkling sugar
***
Preheat oven to 350. Line a 9" loaf pan with parchment paper or foil ~ then spray w/non-stick baking spray and set aside.
Cream butter and sugar/Splenda together in your electric mixer bowl; add eggs and mix well.
Scrape down the sides of the bowl & beater. Add the pumpkin ~ salt, spices, baking powder & baking soda ~ beat well. Gradually add 1 cup of the flour. Scrape down sides of the bowl; then gradually beat in the Greek yogurt and liquid coffee creamer. Gradually beat in the last cup of flour; raise speed to medium and beat about 30 seconds until it's all blended in really well.
Put the batter into the prepared pan and evenly spread it out on top. If desired, sprinkle some Sparkling Sugar on top. (Even if you're on a restricted sugar diet, if you can tolerate just a little real sugar, the Sparkling Sugar makes a nice crunchy top that Splenda just doesn't do.)
Bake at 350 for 40-50 minutes ~ or until a cake tester comes out clean (stick it into one of the moist-looking cracks on top). Let it cool completely in the pan before pulling it out and taking the foil/parchment paper off. (It will store well in refrigerator, and slice even better if chilled)
Gram's SPICED PUMPKIN BREAD
1/2 cup pumpkin puree......................……........1/4 cup butter, softened
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda (NOT baking blend)
2 cups flour ………………………………….......2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. only if using Splenda)
1/2 tsp salt.......................................................2 eggs
1 container (about 4-5 oz.) Greek yogurt (vanilla, honey, pumpkin pie, caramel, apple pie, etc.)
2 tsp cinnamon.................................................1 tsp. pumpkin pie spice
about 1/4 cup flavored liquid coffee creamer (caramel, pumpkin pie, Creme Brulee ~ can be sugar-free)
Optional: Sparkling sugar
***
Preheat oven to 350. Line a 9" loaf pan with parchment paper or foil ~ then spray w/non-stick baking spray and set aside.
Cream butter and sugar/Splenda together in your electric mixer bowl; add eggs and mix well.
Scrape down the sides of the bowl & beater. Add the pumpkin ~ salt, spices, baking powder & baking soda ~ beat well. Gradually add 1 cup of the flour. Scrape down sides of the bowl; then gradually beat in the Greek yogurt and liquid coffee creamer. Gradually beat in the last cup of flour; raise speed to medium and beat about 30 seconds until it's all blended in really well.
Put the batter into the prepared pan and evenly spread it out on top. If desired, sprinkle some Sparkling Sugar on top. (Even if you're on a restricted sugar diet, if you can tolerate just a little real sugar, the Sparkling Sugar makes a nice crunchy top that Splenda just doesn't do.)
Bake at 350 for 40-50 minutes ~ or until a cake tester comes out clean (stick it into one of the moist-looking cracks on top). Let it cool completely in the pan before pulling it out and taking the foil/parchment paper off. (It will store well in refrigerator, and slice even better if chilled)
RSS Feed
