1/2 cup fat free plain yogurt
3/4 cup dark brown sugar
1/3 cup molasses
1 cup cooked or canned pumpkin puree
1 egg
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup golden raisins
1/4 cup chopped pecans
1. Preheat the oven to 350ºF. Grease a loaf pan.
2. Cream together yogurt, sugar, molasses, and vanilla with an electric mixer.
3. Add the pumpkin puree and egg, stir until well combined.
4. In a separate bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into the pumpkin mixture. mix just until the ingredients are incorporated. Over mixing will make the final product tough.
5. Fold in the golden raisins and pecans.
6. Pour the batter into the prepared loaf pan, and spread out evenly.
7. Bake for 45-50 minutes at 350°F, or until a cake tester comes out clean. Allow bread to cool in loaf pan for at least 10minutes before unmolding, and transferring to a wire rack, to cool completely.
Makes 1 loaf
