Pumpkin Greek Yogurt Bread
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 healthy!
Servings: 8 Servings
Calories: 344kcal
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
Calories: 344kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 308mg | Potassium: 141mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4827IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg