Pumpkin Bread

I LOVE pumpkin bread, and the kids will eat it, too. And considering that we can count pumpkin as a vegetable, that is a good thing for all of us! This is a recipe I have modified from several others. I wanted to use the entire can of pumpkin, or otherwise the rest just goes to waste in the back of the fridge. And I added the yogurt and took out some oil from the original recipe. I also only used cinnamon, because the kids aren't big fans of other spices. And also no nuts for the same reason. The result is a simple and very moist bread.

3 cups flour
1 tsp baking soda
1 tsp salt
1 tbl cinnamon
2 cups sugar
1 large can of pumpkin (about 3 1/2 cups)
3 eggs, beaten
1 cup vanilla yogurt
1/4 cup oil

• Preheat oven to 350. Grease two loaf pans.
• Mix all dry ingredients together.
• Mix wet ingredients together.
• Combine the two and mix well.
• Pour into pans.
• Bake 50-60 minutes, or until toothpick comes out clean.
• Cool on wire rack.

The second loaf will freeze well, if it lasts that long.