Somehow, after baking a pie, cheesecake, and cookies, a mound of unused pumpkin still sat in a tupperware container in my fridge. Granted, it was a rather small mound, less than half of a cup, but still… You’d think I’d have used it all up! (Especially since I made both the pie and a second cheesecake for Thanksgiving #3…) As it taunted me, the expiration dates of a few other ingredients begged to be used too. And who am I to refuse a baking opportunity?
Staring at pumpkin, yogurt, milk, and an apple, I realized that typing these items into Google would probably result in some insane recipes. Not like my plan was much better: throw a bunch of stuff in a mixing bowl, keep adding until it reached a batter-like consistency, and pour it into a loaf plan. Sounded like a downright disaster to me…
But my 350° oven worked its magic to produce a beautifully moist quick bread. With its lovely autumn flavors, I plan on baking a loaf whenever my nose turns red from the fall chill and not just when I find leftover pumpkin in my fridge.
For a more pronounced pumpkin flavor, substitute more pumpkin purée for some of the yogurt. Serve at room temp or heat it for a bit in the microwave.
⅓ c. pumpkin purée
1 c. yogurt (Greek nonfat vanilla)
¼ c. milk
½ c. light brown sugar
1 tsp vanilla
1 c. whole-wheat flour
½ c. all-purpose flour
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
1 green apple, peeled and diced
- Preheat the oven to 350°. Lightly coat a 9×5” loaf pan with nonstick spray.
- In a large bowl, mix together the first 6 ingredients (pumpkin through egg). In a separate bowl, whisk together the dry ingredients (whole-wheat flour through baking soda). Add the dry ingredients to the wet, stirring just until incorporated. Gently fold in the apple.
- Pour the batter into the prepared pan, and bake at 350° for 40 min uncovered. Remove from the oven, put tin foil on top, and continue baking covered for an additional 10-15 min, or until a toothpick inserted in the center comes out clean. Cool for 5 min in the pan before turning out onto a wire rack to cool completely.