Celebrate Greek Yogurt Day with Pumpkin Bread
Greek yogurt is magical because it is the yogurt you love and contains double the high-quality protein as regular yogurt. Despite the name, Greek yogurt does not come from Greece. The name refers to the process where extra straining makes the yogurt tangy in flavor, higher in protein and lower in lactose. Additionally, it provides a host of benefits: bone health, probiotics and satiety. It’s not surprising that Americans have embraced Greek yogurt, which now accounts for half of all yogurt sales and an ever-expanding selection in the dairy aisle of your grocery store.
While bold enough for a meal or a nutritious snack, you might not know how perfect Greek yogurt is in bread– it can take the place of butter or oil and make your bread more moist. So, in honor of Greek Yogurt Day, November 9th, why not celebrate with pumpkin bread– Greek yogurt style? Not only is it easy to make and delicious to eat, the added protein and health benefits from Greek yogurt give this bread an edge. Enjoy for breakfast, a satisfying snack or, in the spirit of sharing health with others, bake a loaf for a friend!
Pumpkin Bread with Greek Yogurt
1 cup unbleached all-purpose flour (or bread flour)
1 cup of whole wheat flour
½ tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
¼ tsp Cloves
(or use 1 Tbsp of Pumpkin Pie Spice in place of these spices)
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup white granulated sugar
½ cup dark brown sugar
1 6-oz container plain nonfat Greek yogurt
3 Tbsp unsweetened applesauce
½ tsp vanilla extract
2 large eggs
3 Tbsp canola oil
½ cup chopped or ground walnuts (pulsed in food processor)
1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray or coconut oil.
2. In a medium bowl, mix together the dry ingredients through salt: flours, spices, baking soda, baking powder and salt.
3. In a separate medium bowl, whisk together the wet ingredients and sugars: pumpkin puree, sugars, Greek yogurt, applesauce, vanilla extract, and canola oil. Once mixed, stir in the walnuts.
4. Pour the dry ingredient mixture into the wet ingredient bowl, stirring gently and just enough so as not to over-mix.
5. Spoon the dough into the loaf pan and spread evenly. Bake for 1 hour or until a butter knife inserted into the center comes out clean.
Visit the recipe section of The Dairy Alliance website for more inspiring ways to use Greek Yogurt.
Lucie Maguire Kramer, MS, RDN, CLC
Lucie is from Charleston, SC. She received her Bachelor and Master of Science from Clemson University and conducted her Dietetic Internship with the Medical University of SC (MUSC). Lucie is with the MUSC Boeing Center for Children’s Wellness coordinating programs to prevent childhood obesity from infancy to high school graduation and to promote breastfeeding and wellbeing in the child care setting. Outside of work, Lucie is busy chasing her two young boys all over the place.