Pumpkin Yogurt Bread (from Stonyfield)

For two loaves:

3 eggs
1 1/5 cups brown sugar or sucanat
2 cups plain yogurt
1 t vanilla
1/3 cup oil
16 oz can of pumpkin (or you can use homemade pureed squash or sweet potato)

3 cups whole wheat pastry flour
1 Tbsp baking soda
1/2 Tbsp baking powder
1 t salt
cinnamon, nutmeg, and allspice to taste
a few handfuls of walnuts and raisins are a great addition

Beat the eggs until fluffy then beat in the rest of the wet ingredients above. In a separate bowl combine dry ingredients. Mix together wet and dry and put in 2 greased loaf pans. Sprinkle with cinnamon cardamom sugar. Bake at 350 for about 55 minutes.