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Greek Yogurt Pumpkin Bread

Moist Greek Yogurt Pumpkin Bread for Cozy Fall Mornings

This Moist Greek Yogurt Pumpkin Bread is a delightful autumn treat, combining warm spices and healthy ingredients for a tasty breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Canola Oil Substitute with vegetable oil or melted coconut oil.
  • 1/2 cup Honey Can be swapped for maple syrup or agave nectar.
  • 1 large Egg Ensure it's at room temperature.
  • 1 cup Plain, Non-fat Greek Yogurt Regular yogurt or a non-dairy equivalent works for a vegan option.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 1 cup Pumpkin Puree Opt for plain puree, not pumpkin pie filling.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1 teaspoon Ground Cinnamon Feel free to interchange with pumpkin pie spice.
  • 1/4 teaspoon Nutmeg Use freshly grated for enhanced aroma.
  • 1/4 teaspoon Ground Cloves or Allspice Adjust according to personal taste.
  • 1/2 teaspoon Kosher Salt Sea salt can be a substitute.
  • 1 1/2 cups White Whole Wheat Flour Can be swapped for all-purpose or gluten-free blend.
Optional Toppings
  • 1/4 cup Cream Cheese Adds a creamy, tangy contrast.
  • 1/2 cup Chopped Nuts Such as walnuts or pecans.
  • 1/2 cup Chocolate Chips For a sweet twist.

Equipment

  • Mixing bowl
  • Loaf pan
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and lightly coat an 8x4-inch loaf pan with baking spray or oil.
  2. In a large mixing bowl, whisk together canola oil and honey until smooth and well combined.
  3. Add Greek yogurt, egg, pumpkin puree, and vanilla extract, whisking until creamy and homogenous.
  4. Sprinkle baking soda, cinnamon, nutmeg, cloves, and salt over the wet ingredients and gently stir until just combined.
  5. Gradually fold in the white whole wheat flour until absorbed, being careful not to overmix.
  6. Spread the batter evenly into the prepared loaf pan and tap the pan on the counter to remove air bubbles.
  7. Bake for 30 minutes, then check; if browning too quickly, tent with foil and bake for another 25 to 35 minutes.
  8. Cool for 5 minutes in the pan before transferring to a wire rack; allow to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

Ensure room temperature ingredients for a smoother batter and avoid overmixing to maintain a light texture.

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