Pumpkin Yogurt Bread

• 1/4 cups Butter, Softened To Room Temperature
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar
• 1 can (15 Oz. Size) Pumpkin Puree
• 6 ounces, weight Fat Free Greek Yogurt
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 3/4 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon

1. Preheat the oven to 350u0b0F. Grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin and yogurt, and beat to combine. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
3. In a separate bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add the dry ingredients to the wet ingredients, and mix until just combined.
4. Pour the batter into the prepared pan, and spread evenly. Bake for 40-55 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let the bread cool for 5-10 minutes in the pan, then turn it out on a wire rack to cool completely.

ubc, sugar, brown sugar, greek yogurt, eggs, vanilla, allpurpose, whole wheat pastry flour, baking powder, baking soda, salt, pie spice, cinnamon

Taken from tastykitchen.com/recipes/breads/pumpkin-yogurt-bread/ (may not work)