Pumpkin Biscoff Bread
A lightened up version of Pumpkin Biscoff Bread. Great as neighbor or teacher gifts.
Servings: 10
Ingredients
- 1 15 oz can pumpkin puree
- 2 large eggs
- 6 oz plain Greek yogurt
- 1/4 cup Biscoff Spread
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 cup all-purpose flour
- 1 cup whole wheat flour
Instructions
- Preheat oven to 325 degrees. Prepare 1 loaf pan, or
- mini loaf pans with non stick cooking spray.
- In a bowl, whisk together pumpkin, eggs, Biscoff and yogurt.
- In a separate bowl, mix together Stevia, salt, baking soda,
- ginger, flour, and whole wheat flour. Combine wet and dry
- ingredients, and beat until just combined. Spread into
- prepared pans. Bake for 1 hour (full plan), or 40 minutes (mini pans),
- or until a tester comes out clean.
Notes
Adapted from Budget Gourmet Mom
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 44g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 280mg | Fiber: 3g | Sugar: 23g
