Pumpkin Greek Yogurt Bread
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If you’re looking for a way to kick your regular pumpkin loaf up a notch, you’ll be surprised at how delicious and easy it is to make this enticing Pumpkin Greek Yogurt Bread. Not only does it taste great, but it’s also has healthy protein and nutrients in it!
More yogurt? Check out this Fresh Strawberry Yogurt Cake, these 20 Dessert Recipes Using Greek Yogurt and this easy One Minute Cheesecake Yogurt Pudding!
Why We Love This Pumpkin Greek Yogurt Bread
Besides being an easy fall baking recipe from start to finish, this delicious, tangy, moist yogurt pumpkin bread is the perfect way to transform your basic bread recipe into a flavorful, healthy breakfast or snack.
Whether you’re looking for a healthier alternative to a classic pumpkin bread recipe or just something to satisfy the pumpkin-craving season, this pumpkin Greek yogurt bread will be sure to hit the spot with its deliciously sweet, pumpkin flavor and light texture.
This spiced-up version of traditional quick bread uses our favorite Greek yogurt to add protein, moisture, and give it a unique twist.
Best of all, this healthy version of pumpkin bread stays soft and moist, making it the perfect treat to have with your morning coffee or tea or a healthy snack in the afternoon. Plus, with the simple instructions, you can have your very own, homemade pumpkin Greek yogurt bread in no time.
Make this pumpkin Greek yogurt bread that is as flavorful as it is healthy, with even more healthy options included, and get some tips for making it the perfect texture. So, let’s get baking!
Ingredients You Need
Healthy Greek Yogurt Pumpkin Bread Recipe
- all purpose flour – for even healthier bread, you can use ½ all purpose flour and ½ white whole wheat flour as an option.
- baking soda
- salt
- cinnamon
- nutmeg
- eggs
- canola oil – can also use olive oil or melted coconut oil as a healthy option
- canned pumpkin puree
- brown sugar – for healthier option, use Lakanto brown monk fruit
- sugar – for healthier option, use Lakanto monk fruit
- plain Greek yogurt – will make this bread super moist and is a great source of protein
- OPTIONAL Mix-ins: dark chocolate chips, pecans, walnuts, pure maple syrup, cranberries, pumpkin pie spice
How to Make Pumpkin Greek Yogurt Bread
- Set your oven to 350°. Grease a 9 x 5 loaf pan
and set it aside. In a big bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, oil, pumpkin puree, both sugars and the Greek yogurt until all the ingredients are blended.
- Add the wet ingredients into the dry ingredients and mix together very gently. It is very important to not over mix.
- Gently fold in any add-ins, like chocolate chips, nuts, etc at this time.
- Pour the batter into the prepared baking pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown when you check the bread at 50 minutes, cover with aluminum foil if necessary.
- Remove pumpkin bread from the oven and let cool in the pan for 20 minutes. Transfer bread to cool completely on a wire rack
.
Storing Pumpkin Bread
Room Temperature/Fridge – Once the bread cools, wrap it in plastic wrap or in an airtight container. You can keep it at room temperature for up to 5 days. After 3 days, put it in the fridge so it lasts longer – up to 7 days.
Freezing – Put leftovers in an airtight container or a resealable plastic bag for 4 days in the freezer. To keep longer, wrap in heavy-duty foil or plastic wrap and put in a sealed container or freezer bag. Freeze these for up to 2 months.
Baking Tips for Healthy Pumpkin Bread Recipe
- Don’t mix too much when making pumpkin bread. Stir just until the ingredients are combined. Don’t mix more than that, otherwise the bread might be gummy and heavy.
- Don’t have Greek yogurt? Substitute Greek yogurt with sour cream or plain yogurt. It’s best to use full-fat yogurt, but you can also use fat-free if that’s all you have.
- Measuring wet and dry ingredients – The loaf might be too heavy if you put in too much wet ingredients compared to the dry ingredients. Be careful to measure your all of your main ingredients exactly.
- Use eggs that are at room temperature for best results; it will help make the loaf light and fluffy.
- Measure Flour Correctly – Fluff up the flour. Lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
- Set the timer! Check the bread at 50 minutes – If the top begins to brown when you check the bread at 50 minutes, cover with aluminum foil if necessary.
- Making sure that the batter is in the oven fast enough is key to getting the perfect finished product. Heating the batter too slowly can cause it to lose texture, rising capabilities, and flavor. All of this can lead to a subpar end result.
- If you want more cinnamon flavor, feel free to spice it up more, and add any additional spices like allspice, cloves or ginger.
For More Bread Tips – Check out my Top Baking Tips for Quick Breads. Check out these Pumpkin Muffins too!
This scrumptious pumpkin Greek yogurt bread is easy and affordable to make and can be enjoyed in many different ways.
Whether enjoyed as a breakfast item with a cup of coffee, as a beautiful centerpiece in a Thanksgiving spread, or as an afternoon snack, this pumpkin yogurt bread recipe will be sure to please.
Bakers of all skill levels will find this pumpkin recipe to be a simple and rewarding way to enjoy the flavors of the season. Give it a try and see why it’s worth the extra effort to make this easy pumpkin yogurt bread from scratch. Let’s bake some pumpkin love!
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Pumpkin Greek Yogurt Bread
Ingredients
- 1½ cups all purpose flour for even healthier bread you can use 1/2 all purpose flour and 1/2 whole white wheat flour as an option.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- ½ cup canola oil can also use olive oil as a healthy option
- 1 cup canned pumpkin puree
- ½ cup brown sugar packed - for healthier option, use Lakanto brown monk fruit
- ½ cup sugar for healthier option use Lakanto monk fruit
- ½ cup plain Greek yogurt
Instructions
- Preheat oven to 350°. Grease a 9 x 5 loaf pan and set it aside.
- In a big bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, oil, pumpkin puree, both sugars and the Greek yogurt until all the ingredients are blended.
- Add the wet ingredients into the dry ingredients and mix together very gently until just combined. It is very important to not over mix.
- Gently fold in any add-ins, like chocolate chips, nuts, etc at this time.
- Pour the batter into the prepared baking pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown when you check the bread at 50 minutes, cover with aluminum foil if necessary.
- Remove pumpkin bread from the oven and let cool in the pan for 20 minutes. Transfer bread to cool completely on a wire rack.
Nutrition
Recipe from Chef Savvy
