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.

Banana Chocolate Moose Muffins

This is a recipe I got from stonyfieldfarms.com and really love it. The whole wheat, yogurt, and wheat germ make it healthy and filling, plus wheat germ has lots of folic acid and is a good source of protein. I'm sure substituting the chocolate chips with blueberries would be great, but it's hard to pass up an excuse to have chocolate :)

1 egg
1/4 c canola oil
1 tsp vanilla
1/2 c plain yogurt (i usually use vanilla/banilla)
1 1/2 c mashed bananas
1/2 c chocolate chips
2 c flour (or 1 c all purpose and 1 c whole wheat flour)
1/4 c wheat germ
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Mix wet and dry ingredient in two seperate bowls before combining. Make sure not to overmix when combining the two together
350 oven for 20-25 minutes
makes 24 small muffins or 12 large