OBVIOUSLY I had to give y'all a pumpkin bread recipe. I mean, come on. Once October hits, the smell of cinnamon and pumpkin spice (and everything nice) fills up my house. And I'm not a dessert candle person, so if you smell something sweet when you walk through my front door, it's because something is in the oven. And if that something is this pumpkin bread, you've got a loaf of dense, spiced heaven waiting for you.
This is essentially a play on my banana bread. If you've made it, all I did was sub the bananas for pumpkin, and add the spices. You can also sub in 1 1/2 tbsp of pumpkin spice if you don't have all the spices listed. I would still add that cardamom, though. It's an unexpected twist, but an oh-so-delicious one!
Ingredients
¼ cup (½ stick) of butter, at room temperature
¼ cup greek yogurt
¼ cup vegetable oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 ¼ teaspoon baking soda
½ teaspoon salt
1/4 tsp ground cloves
1/4 tsp cardamom
1/2 tsp nutmeg
1 tbsp cinnamon
1 can pumpkin
Preheat oven to 350 degrees.
Lightly coat a 9x5 loaf pan with nonstick spray and line with parchment paper, leaving a bit of overhang on the long sides (as make-shift handles).
Whisk flour, baking soda, salt, and spices (cardamom, nutmeg, cinnamon, ground cloves) in a bowl.
Beat butter, greek yogurt, oil, and brown sugar in a stand mixer or hand mixer on medium high speed for about 4 minutes. Once it’s light and fluffy, add the 2 eggs and vanilla and beat to combine.
After the whipped mixture is done, add in the flour mixture and mix to combine.
Then add pumpkin and mix to just combine. Don’t over mix, this should only take about 20-30 seconds.
Pour in batter and bake for approximately 55-60 minutes. It’s ready when a toothpick comes out clean.
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