The other day, I took the kiddos up to the Fresh Market to walk around and pick up some fruit that was on sale. While we were there, they had samples of Pumpkin Bread and my son looked at me and said, “Will you make some of that?”.
A few days later, I bought canned Pumpkin, and since I am a firm believer in using what I already have on hand so I decided to throw together my own version called Pumpkin Almond Bread.
This is what I used to make my Pumpkin Almond Bread Recipe:
1 cup of Canned Pumpkin
1/2 cup of Greek Yogurt
1/2 cup of White Sugar
1/2 of Light Brown Sugar
2 Eggs
1 1/4 cup of White Flour
3/4 tsp of Cinnamon
2 1/2 tsp of Baking Powder
1/2 tsp of Salt
Small Package of Sliced Almonds
Optional: Powdered Sugar
Directions:
Preheat the oven to 350 degrees.
Using a beater, completely mix the yogurt and the sugars until completely combined. Add the eggs one at a time, beating well. Mix in the rest of the ingredients, adding the pumpkin last. Pour this into a loaf pan.
Then, carefully place the Almond pieces on top of the mix. Don’t they look like pumpkin seeds? 🙂 Bake at 350 degrees for 1 hour, or until the center is firm.
I let it cool, and then cut the loaf down the middle. I then cut that into portions. This was topped off with a little powdered sugar, I think this makes it look pretty.
I have already made this three times, and it has been a hit every time. I served it at a Mom’s group event and they cleared the plate.
So how do you make Pumpkin Bread? Do you add any special ingredient?
If you try this recipe out, let me know what you think!
FFM
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