A cozy, fall-inspired pumpkin bread made extra moist with Noosa’s Pumpkin Yogurt and perfectly spiced with our Maple & Cinnamon Butter.
WHAT DO I NEED?
1 ½ cups flour
1 cup sugar
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
½ tbsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 tbsp vanilla extract
1 cup pumpkin puree
2 eggs, lightly beaten
6 tbsp Maple and Cinnamon Butter, melted
⅓ cup Noosa Pumpkin Yogurt
Preheat the oven to 350°F and line a loaf pan with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
To the dry ingredients, add vanilla, pumpkin, eggs, melted butter and yogurt and stir to combine.
Add batter to the prepared pan and bake for 50 mins. If the top starts to brown too much, tent with foil. Let sit in the pan for 5 minutes before removing the loaf to cool on a wire rack. Let cool an additional 10-15 minutes before slicing and enjoy!
