Quick Breads

Pumpkin Yogurt Spice Bread

This morning started off on an interesting note………….. because Alexander was ready to go before I was.

I will admit to feeling slightly smug as he repeatedly asked me, “Are you ready yet? Are you ready yet?  C’mon, we’re going to be late!”

Irony, like revenge, is a dish best served cold. I sat and smiled (which frustrated him to no end) and for every question he posed to me I replied with the same answer:

Alexander: “How come you weren’t ready?”

Me: “I ask you the same thing every day.”

Alexander: “Why did it take you so long?”

Me: “I ask you the same thing every day.”

Alexander: “We’re late picking up Audrey (the girl we carpool with).

Me: “I tell you that every.single.day.”

He finally gave up and sulked the entire way to school. It was awesome. 

Pumpkin Yogurt Spice Bread – adapted from hostess with the mostess

2 cups canned pumpkin puree
2 1/2 cups granulated sugar
1/2 cup water
1 1/2 cups vanilla yogurt
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
1/2 tsp ground ginger

Heat oven to 350. Grease two 9 x 5 inch loaf pans and dust with flour.

In a large mixing bowl, combine pumpkin, sugar, water, yogurt and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, baking powder, nutmeg, cloves and ginger into a separate bowl and stir until combined. Add the dry ingredients to the pumpkin mixture, stir gently until just blended.  Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.


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