Oct 26, 2013

Sister Smith's Pumpkin Bread

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Cook’s Note: I have been making this recipe now for about 5 years. I stumbled upon my original recipe inspiration via Southern Living and decided to make my own light version by removing the vegetable oil from the recipe and using vanilla yogurt instead. I also added vanilla extract and watch out… this is amazing for breakfast (or anytime really!) with a nice hot cup of coffee and topped with a little butter or cream cheese. I made 6 mini loaves as gifts for friends and neighbors. This recipe will make either 6 mini loaves or 2 regular size loafs!

What You Will Need:

4 cups bread flour 

3 cups sugar 

2 teaspoons baking soda 

1 1/2 teaspoons salt 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon ground nutmeg 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cloves 

1/4 teaspoon ground ginger 

1 teaspoon vanilla extract

4   large eggs 

1   (15-ounce) can pumpkin

1 cup Plain or Vanilla Yogurt

2/3 cup water


In your stand mixer, beat all ingredients at medium speed until  well blended. Pour evenly into 2 bread pans (spray well with non-stick cooking spray first!)

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans  for at least 15 minutes, then turn upside down and gently shake bread out so and cool completely on wire racks.

This “Pinspiration” comes from Southern Living

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