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Whole Wheat pumpkin Bread


Nonstick cooking spray
1 1/2 cups whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, packed
2 large eggs
1/4 cup plain, reduced fat Voskos Greek yogurt
1/2 cup pure maple syrup
1/4 cup olive oil (preferably a light, fruity variety, but any olive oil will work)
1 cup canned pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Spray a 9 X 5-inches loaf pan with nonstick spray.

2. In a large bowl, whisk together flour, salt, baking powder, cinnamon and brown sugar.

3. In a medium bowl, whisk together eggs, yogurt, maple syrup, olive oil and pumpkin puree.

4. Pour liquid mixture onto flour mixture. Fold in with a spatula, just until combined.

5. Pour batter into prepared baking dish. Smooth the top with a spatula. Sprinkle with cinnamon sugar. Bake about 50 minutes, or until a knife inserted in center of loaf comes out clean. Cool in pan, on a wire rack, 15 minutes, then invert onto a platter and back to wire rack to cool 15 more minutes before slicing and serving.



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