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Golden-brown Greek Yogurt Pumpkin Bread surrounded by autumnal accents like pumpkins and cinnamon sticks, set on a rustic wooden table.

Greek Yogurt Pumpkin Bread Recipe

Kathleen ron
Indulge in the warm, spiced flavors of fall with this Greek Yogurt Pumpkin Bread. The addition of creamy Greek yogurt ensures a super moist and tender texture while enhancing the nutritional benefits of this delicious treat. Packed with pumpkin puree, cinnamon, and nutmeg, this bread makes the perfect breakfast, snack, or dessert. Plus, it’s easy to customize, allowing you to add nuts, chocolate chips, or a decadent cream cheese swirl.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American, Fall Baking
Servings 10 slices

Equipment

  • Mixing Bowls For combining wet and dry ingredients.
  • Sharp Knife & Cutting Board For chopping nuts or mix-ins.
  • Whisk & Spatula To ensure smooth mixing.
  • Measuring Cups & Spoons For accurate measurements.
  • 9x5-inch Loaf Pan The perfect size for even baking.
  • Nonstick Spray or Parchment Paper To prevent sticking.

Ingredients
  

Dry Ingredients:

  • 1 ¾ cups all-purpose flour or whole wheat flour for a healthier option
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger optional, for extra warmth

Wet Ingredients:

  • 1 cup pumpkin puree not pumpkin pie filling!
  • ½ cup Greek yogurt plain, full-fat or low-fat
  • ½ cup brown sugar or coconut sugar for a natural alternative
  • 2 large eggs room temperature
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract

Optional Add-ins:

  • ½ cup chocolate chips semi-sweet or dark
  • ½ cup chopped walnuts or pecans
  • 2 tbsp pumpkin seeds for a crunchy topping

Instructions
 

1️⃣ Prep the Oven & Loaf Pan:

  • Preheat the oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan with nonstick spray or line with parchment paper.

2️⃣ Combine Dry Ingredients:

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Set aside.

3️⃣ Mix Wet Ingredients:

  • In another bowl, whisk together pumpkin puree, Greek yogurt, brown sugar, eggs, oil, and vanilla extract until smooth.

4️⃣ Combine Wet & Dry Mixtures:

  • Gradually fold the wet ingredients into the dry mixture using a spatula.
  • Stir gently until just combined—do not overmix!

5️⃣ Add Optional Mix-ins (If Using):

  • Fold in chocolate chips, nuts, or seeds for extra texture and flavor.

6️⃣ Bake the Bread:

  • Pour batter into the prepared loaf pan and smooth the top.
  • If desired, sprinkle pumpkin seeds or extra nuts on top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Cool & Serve:

  • Let the bread cool in the pan for 10 minutes.
  • Transfer to a wire rack and cool completely before slicing.

Nutrition Facts (Per Slice – Approximate Values)

  • 📊 Based on 12 servings
  • Calories: 180 kcal
  • Protein: 5g
  • Carbohydrates: 28g
  • Healthy Fats: 7g
  • Fiber: 3g
  • (Values may vary depending on ingredient substitutions and portion sizes.)

Recipe Notes & Pro Tips

  • 💡 Expert Tips for the Best Greek Yogurt Pumpkin Bread:
  • ✔ Don’t Overmix: Stir just until combined to keep the bread light and fluffy.
  • ✔ Use Full-Fat Greek Yogurt: It enhances the moisture and richness.
  • ✔ Check for Doneness: Use a toothpick—if it comes out clean, it’s ready!
  • ✔ For Extra Moisture: Wrap the loaf in plastic wrap after cooling to lock in moisture.

Storage & Freezing Instructions

    How to Store Leftovers:

    • At Room Temperature: Store in an airtight container for up to 3 days.
    • In the Fridge: Keeps fresh for up to a week when refrigerated.

    How to Freeze Pumpkin Bread:

    • Slice the bread and wrap individual pieces in plastic wrap.
    • Place in a freezer-safe bag and freeze for up to 3 months.
    • To Serve: Thaw at room temperature or reheat in the oven at 300°F (150°C) for 10 minutes.

    Frequently Asked Questions (FAQs)

    • Can I Make This Recipe Gluten-Free?
    • Yes! Substitute 1:1 gluten-free flour blend for all-purpose flour.
    • What Can I Use Instead of Greek Yogurt?
    • ✔ Sour cream – for a similar tangy flavor.
    • ✔ Applesauce – for a dairy-free alternative.
    • ✔ Mashed bananas – adds natural sweetness.
    • Can I Make It Vegan?
    • Absolutely! Use:
    • ✔ Dairy-free yogurt instead of Greek yogurt.
    • ✔ Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
    • How Do I Make a Sweeter Version?
    • ✔ Increase sugar to ¾ cup for a more dessert-like bread.
    • ✔ Drizzle with maple glaze or honey butter before serving.

    Variations to Try

      Pumpkin Bread with Cream Cheese Swirl

      • Prepare the batter as directed.
      • Mix 8 oz cream cheese, 1 egg, ¼ cup sugar, and 1 tsp vanilla.
      • Pour half the pumpkin batter into the pan, layer cream cheese mixture, then top with the remaining batter.
      • Swirl with a knife before baking.

      Savory Pumpkin Bread

      • Omit sugar and cinnamon.
      • Add herbs like rosemary or thyme.
      • Stir in shredded cheddar or Parmesan.

      Final Thoughts: Why You’ll Love This Recipe

      • ✔ Super moist & flavorful thanks to Greek yogurt.
      • ✔ Easy to make & beginner-friendly.
      • ✔ Versatile – perfect for breakfast, snacks, or dessert.
      • ✔ Healthier than traditional pumpkin bread.
      • Ready to Bake? Try this Greek Yogurt Pumpkin Bread and share your results in the comments below!
      Keyword Greek yogurt recipes, Pumpkin bread