Yummm… my house smells so wonderful right now!  I had a choice this morning of working out or blogging… I guess you know which one I chose today.  I made up this Pumpkin Bread recipe after Luke kept begging me to go to the farmer’s market to buy Pumpkin Bread from a local bakery.  Well, while their bread is delicious, it is also expensive and it was tough to make it to the market because of our sports schedule.  My solution was to start experimenting.  I went online and found many different recipes but decided to make my own… so here it is… easy as pie.  I am smiling.

Wet Ingredients:

1 can (15 oz.) pumpkin puree – go organic if you can.  I use Trader Joe’s.

½ cup unsweetened apple sauce

4 eggs

½ cup vegetable oil

½ cup greek yogurt

¼ cup Chia seeds

2 tsps. vanilla extract

Mix them all together.

Dry Ingredients:

1 ½ cup unbleached white flour

½ cup flax seed meal or oat bran

1 cup whole wheat flour

1 cup sugar

½ cup brown sugar

2 tsps. baking soda

1 ½ tsps. salt

2 Tbps. pumpkin pie spice

Mix together.

Slowly add dry into wet until just blended.  

Pour ½ of batter in each pan.  Pop in the oven for 50-65 minutes.  Check with a toothpick to make sure it is cooked all the way through.  Let cool as long as you can stand not attacking it!

Now, you can play with this recipe by adding nuts, dried fruit or chocolate chips to the batter or sprinkle the top with sugar or pumpkin seeds.  I like it best simply with coffee and piping hot.