Pumpkin Bread

This is another recipe from Stonyfield Farm Yogurt. I read the reviews that whole wheat flour substitutes well, so I am going to try it next time. I also think it would be easy to substitute pumpkin pie spice if you have that on hand instead. I'm all about muffins and breads with my coffee, so I love finding a recipe that isn't quite as much of a dessert :)

Ingredients
3 eggs
2 cups sugar
1/3 cup oil
2 cups Stonyfield lowfat vanilla yogurt
16oz can pumpkin puree
2 teaspoons cinnamon
3 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder

Directions
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.

Yields two loaves of bread with 12 sliced each.