Monday, September 30, 2013

Baking Mood

Yes, the baking mood has struck here.
In the last 3 days I've made rice krispy treats (not sure that really counts), 2 ingredient pumpkin cookies (they were gross, I threw them out), and finally the recipe I'm going to share with you here today:
Pumpkin Yogurt Banana Bread (spoiler alert: it's delicious).

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree (homemade or store bought)
  • 2 large over-ripe bananas
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 cup pecans, toasted and coarsely chopped (optional)
  1. Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
  2. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
  3. Mix the dry ingredients into the wet ingredients followed by the pecans.
  4. Pour the mixture into a greased 9x5 inch loaf pan. (I used a muffin pan)
  5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes. (for muffins: 350 degrees for 20 minutes)

This recipe makes really yummy, moist muffins that aren't too sweet. 
And of course they're season appropriate.

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