Pumpkin Greek Yogurt Bread
This Pumpkin Greek Yogurt Bread is the ultimate fall treat with its tender crumb and warm, spiced pumpkin flavor. The addition of Greek yogurt makes it extra moist while enhancing the flavor, making each bite a comforting experience. Perfect for breakfast, dessert, or anything in between.
Servings 8
Ingredients
- 1½ cups all purpose flour or for a healthier option substitute half of the all-purpose flour with whole white wheat flour.
- ½ cup canola oil can also use olive oil as a healthy option
- 1 cup canned pumpkin puree
- ½ cup brown sugar packed
- ½ cup sugar
- ½ cup plain Greek yogurt
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan. Set it aside for later.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, combine the egg, oil, pumpkin puree, sugars, and Greek yogurt, whisking until the mixture is smooth and well combined.
- Carefully pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
- If you’re adding extras like chocolate chips or nuts, fold them in delicately at this stage.
- Transfer the batter to the prepared baking pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too much around the 50-minute mark, you can cover it with aluminum foil.
- Take the pumpkin bread out of the oven and let it cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely. Enjoy.