My vegetables are in the witness protection program.
I fully admit that I will hide, disguise, camouflage, conceal, veil, cloak, bury, and otherwise transform vegetables into recipes that I can get myself my kids to eat.
So when son #2 came home and said he loved pumpkin spice bread, I seized the opportunity to get some beta-carotene seamlessly into his diet in the form of a mock Starbuck’s baked good.
There’s a million pumpkin bread recipes out there, but this one I’ve adapted to make two loaves and enroll some Greek yogurt in the calcium protection program as well.
Pumpkin Spice Bread
1 15 oz can pumpkin puree
2 1/2 c. sugar
4 eggs
1/2 c. plain Greek yogurt
1/2 c. vegetable oil
1 c. water
1 teaspoon vanilla
3 1/2 c. flour
2 t. baking soda
2 t. cinnamon
1 t. salt
1 t. baking powder
1/2 t. nutmeg
3/4 t. ground cloves
1.) Preheat the oven to 350 and spray 2 loaf pans with nonstick cooking spray.
2.) Mix first 7 ingredients together just until blended well in a large bowl or stand mixer.
3.) Mix together dry ingredients together in a separate bowl; add slowly to batter, only mixing until combined.
4.) Bake in a 350° for one hour until firm in the center.
5.) Assume new identity–change names on passports and social security cards.
©2013 Tracey Henry
Dishing From Others