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Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 9-by-5-inch, three 8-by-4-inch, or four 7.5-by-3.5-inch loaf pans; set aside. In an extra-large bowl, beat granulated sugar, brown sugar, yogurt and oil with an electric mixer on medium speed until combined. Add eggs; beat well.
In a large bowl, stir together whole-wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
Spoon batter into the prepared loaf pans; spread evenly. Bake for 45 to 50 minutes for 9-by-5-inch loaves, 40 to 45 minutes for 8-by-4-inch loaves, 35 to 40 minutes for 7.5-by-3.5-inch loaves, or until a toothpick inserted near the centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.