Categories: Brunch

Ingredients

• one 15 ounce can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 1/4 cups sugar
• 1/4 cup packed brown sugar
• 3/4 cup plain Greek yogurt
• 3/4 cup water
• 2 teaspoons pure vanilla extract
• 1 cup rolled old fashioned oats
• 2 and 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice

Directions

1. Preheat oven to 350 degrees Fahrenheit. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.

2. In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.

3. Split the batter between the two loaf pans. Sprinkle rolled oats on top of loaves. Bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.

4. Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.

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