This recipe is a take on the Yogurt Banana Bread posted on this site, I didn't have bananas yesterday but had some plain fat-free yogurt that needed to be used up so I substituted canned pumpkin for the mashed banana. It made a moist, mildly pumpkin flavored bread. Next time I think I will add some pumpkin pie spice to the batter. I was also out of egg-replacement so I used 1 whole egg and 2 egg whites for the eggs.

PUMPKIN YOGURT BREAD

1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup fat-free plain yogurt

Cream the butter and sugar. Add eggs and vanilla. Add dry ingredients; mix well. Add bananas and yogurt.

Bake in a greased loaf pan at 350 degrees F for 1 hour.