Starbucks Pumpkin Loaf

Tastes like the real thing but better for you! Oil replaced with fat-free Greek yogurt, reduced sugar, and made with a mix of white and whole wheat flour! Adapted from here.

Preheat oven to 350F.

In a medium sized bowl, mix

  • 3/4 C all-purpose flour
  • 3/4 C whole wheat flour
  • 3/4 C granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

In a small bowl, whisk together

  • 2 eggs, beaten
  • 1 Cup canned pumpkin (NOT pumpkin pie filling!)
  • 1/2 C Plain Greek yogurt, fat-free or low-fat
  • 1 tsp vanilla

To top

  • Roasted pumpkin seeds

After mixing dry and wet ingredients separately, pour wet ingredients into dry and stir slowly. Do not over mix and stop as soon as there are no bits of dry flour left. Turn into a greased loaf pan, sprinkle pumpkin seeds on top, and bake for 50-60 minutes, or until an inserted toothpick comes out clean.


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