So I love a good pumpkin bread. I’ve wanted to make one for a few weeks now and I’m assuming our 60 degree and overcast weather whipped me into action.
The thing with most pumpkin breads is how much sugar they contain. I decided to cut the sugar from 3 cups to only 1 and 2/3 cups. It did mess with the texture a little at first (not as moist – *shudder*. I hate that word.) but adding 2 tablespoons of yogurt solved the problem so I present to you, my recipe for low sugar Pumpkin Bread.
Now for those quick tips to help you get the perfect Pumpkin Bread!
1) Once you remove your bread from the oven immediately wrap it in foil and let it cool that way. Don’t cut it until it has cooled entirely! That’s the secret to that delicious quick bread texture.
2) Don’t use your mixer. There’s no need for quick breads or muffins (unless they require a creaming process with butter and sugar).
3) Don’t overmix.
4) Quick breads are always better with butter. 😉
Enjoy this quick recipe with your morning coffee. Or if you’re Danielle, our father, or my husband – a glass of milk at 10PM.