This is what happens when you’re 8 1/2 months pregnant, right? Anyway. Remember the Apple Pumpkin Gingerbread Muffins from the other day? I opened up a big can of pumpkin for those, and since that left me with more than half a can, and we had soup last night, I went looking for a recipe for pumpkin bread that would use up a bunch of it (because who doesn’t love bread and soup as a meal?). When I found this Healthy and Delicious Pumpkin Bread, I decided it was the winner–it made two loaves, which was perfect (I wanted an extra loaf to give to a friend), and I had all of the ingredients. I even mostly followed the recipe! I made the applesauce substitution she suggested, and I went with a little less than half whole wheat flour instead of just a third; I also went heaping on the nutmeg measurement (I’m nuts for nutmeg!) and used regular vanilla yogurt instead of Greek (it’s what I had). I did have to extend the cooking time, which wasn’t surprising to me. I know my oven is somewhat slow and using glass pans exacerbates that, but 50 minutes still seems unlikely. Mine took more like an hour.
It was an hour, however, that was well-spent. Everyone was happy to eat it, and I thoroughly enjoyed it. The pumpkin flavor was milder, which (as I’ve said before) is what I prefer, and it was moist and tender. It crumbled a little when cut, but that may well have been that it got into the oven on the late side and was still warm (the slightly melt-y quality that warmth gave the butter MORE than made up for the crumbliness). Bottom line? We’ll be making this recipe again.