I’m on a pumpkin kick today! My kids think I’m crazy… well until they eat the goodies then they understand my fascination. I love cooking with pumpkin… I think of the possibilities, the aroma… so addictive! It screams fall, which is coincidentally, my absolute favorite time of year. Get ready kids… we are on a pumpkin ride~
1/2 cup of butter, softened
1/2 cup of sugar
1 teaspoon of vanilla extract
1 1/2 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Preheat your oven to 350 degrees. I made this recipe for mini loaf pans. Whatever you use – spray with nonstick baking spray and set aside.
In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, baking soda and salt together. Add to the butter mixture. Then add the pumpkin puree, Chobani, cinnamon and nutmeg. Blend well and scrape the sides down and mix again.
Customize your loaf.
For the Nutella version. I spooned about 1/2 of the well with batter and then add doll-ups of Nutella. Then top with more batter. Add more doll-ups of Nutella and then swirl with a toothpick.
For the chocolate chip version. Pour 1/2 of the well with chocolate chips and then top with additional batter (fill 3/4 of the way filled). Add more chocolate chip and mix with a knife gently.
For the plain version: Spoon the batter into the well 3/4 of the way filled.
Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely and slice and enjoy!
You can also add nuts to the batter or top with nuts for a different version. Also works well for muffins or mini muffins too! Make it your own & enjoy!
— Knead to Cook