Greek Yogurt Pumpkin Bread
A moist and flavorful loaf combining pumpkin puree and Greek yogurt, enhanced with warm spices, perfect for breakfast or an afternoon snack.
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree Or fresh pumpkin puree, properly cooked and blended.
- 1 cup Greek yogurt Can substitute with sour cream or buttermilk.
- 1 cup granulated sugar Adjust to desired sweetness.
- 1/2 cup brown sugar Packed.
- 1/2 cup vegetable oil or melted coconut oil Both options work well.
- 3 large eggs At room temperature.
- 2 teaspoons vanilla extract Adds flavor.
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon For warmth.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips Optional add-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the canned pumpkin puree, Greek yogurt, granulated sugar, brown sugar, vegetable oil or melted coconut oil, and eggs. Whisk until smooth.
- Add the vanilla extract and stir to combine.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Fold the dry ingredients into the wet ingredients gradually. Mix until just combined.
- Fold in nuts or chocolate chips if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
For serving, consider spreading a layer of cream cheese or nut butter on top, or drizzle with honey or maple syrup. Variations include adding different spices or dried fruits.