Greek Yogurt Pumpkin Bread
A moist and flavorful bread combining Greek yogurt and pumpkin for a delightful treat, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup chopped nuts (like walnuts or pecans) or chocolate chips Optional for added crunch or sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the canned pumpkin puree, Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are fine.
- If using nuts or chocolate chips, fold them into the batter at this point.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm with butter, cream cheese frosting, or a light glaze. It pairs well with coffee or tea. For gluten-free options, consider substituting almond flour.