Homemade Pumpkin Bread with Greek Yogurt

Cooking spray

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

3/4 cup canned pumpkin (I like Libby’s)

3 tablespoons canola oil

2 large eggs, beaten

1 cup granulated sugar

3/4 cup nonfat plain Greek yogurt

1/4 teaspoon vanilla extract

3 ounces raw walnuts, coarsely chopped (about 3/4 cup)

• Preheat the oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray and set it aside.
• In a medium bowl, sift together the all-purpose flour, pastry flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder.
• In a separate medium bowl, whisk together the canned pumpkin, canola oil, eggs, sugar, yogurt, and vanilla extract.
• Add the chopped walnuts and stir to incorporate.
• Add the flour mixture to the yogurt mixture and combine with as few strokes as possible just until the dry ingredients are moistened, taking care not to over-mix.
• Spoon the batter into the prepared loaf pan and spread it into an even layer with a spatula.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Avoid canned pumpkin pie filling, which is loaded with sugar and preservatives. Instead, choose canned pumpkin puree made with 100% pure pumpkin.
• Remove the pan from the oven and allow to cool for 5 minutes. Then transfer the bread to a wire rack to finish cooling for 10 to 15 minutes before slicing into 10 slices.