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Pumpkin Bread

A moist, spiced pumpkin bread made with Greek yogurt and pumpkin purée, perfect for breakfast or snacking throughout the week.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups white whole wheat flour (or a 1:1 gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or a mix of nutmeg, ginger, cloves)
Wet Ingredients
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (2% works best; dairy-free yogurt works too)
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut sugar (or light brown sugar)
  • 1/4 cup avocado oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
Optional Add-Ins
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chips (70%)
  • 2 tablespoons pepitas (for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lift-out. Lightly grease.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly combined.
  3. In another bowl, whisk together the pumpkin purée, Greek yogurt, maple syrup, coconut sugar, oil, eggs, and vanilla until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small flour streaks are fine. Do not overmix.
  5. Fold in any optional add-ins like nuts or chocolate. Sprinkle pepitas on top for added crunch.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 48–58 minutes, until a toothpick comes out with a few moist crumbs.
  2. Allow to rest in the pan for 10–15 minutes, then lift out and cool fully on a rack before slicing.
  3. Slice into 10–12 pieces and serve plain, toasted, or with nut butter.

Notes

Wrap tightly and keep at room temperature for up to 3 days. Store in the fridge for up to 6 days or freeze slices individually for up to 3 months.