I have gotten into the (bad) habit of going to Starbucks before work almost every morning. And almost every morning while I wait in line, I stare into that pastry case. It is so hard to resist their delicious baked goods. The fact that NYC posts the calories next to each food item does aid in my self control a little bit (how does a raspberry scone have 480 calories?!), but sometimes I just can’t help myself. When I give in to the temptation, I almost always pick the pumpkin loaf. I am obsessed with pumpkin, and the Starbucks loaf is so moist and full of flavor. However at 390 calories a slice, I am pretty sure there is a lot of oil contributing to that texture! So I decided to make my own pumpkin bread, using yogurt to keep it moist and lower in calories and fat. (I love baking with yogurt, like here and here) The results were amazing! It had great pumpkin flavor, highlighted by the cinnamon and pumpkin pie spice. The yogurt gave the bread a great texture, and underbaking the bread just slightly also helped to keep it very moist. This pumpkin bread was just as good as Starbucks, and I didn’t feel guilty about eating more than one slice!
Pumpkin Yogurt Bread
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter, softened to room temperature
1 15 oz can pumpkin puree
1 6 oz containter fat free Fage Greek yogurt, excess liquid on top poured off and at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup whole wheat pastry flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin and yogurt, and beat to combine. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Add the dry ingredients to the wet ingredients, and mix until just combined.
Pour the batter into the prepared pan, and spread evenly. Bake for 55 – 65 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let the bread cool for 5-10 minutes in the pan, then turn it out on a wire rack to cool completely. Make sure the bread cools completely before cutting into it, or it will fall apart.