Moist Greek Yogurt Pumpkin Bread Recipe

Introduction

This Moist Greek Yogurt Pumpkin Bread is a delightful twist on a classic fall favorite. With wholesome ingredients and a tender crumb, it’s perfect for breakfast, snacks, or dessert. Easy to make and full of warm spices, it’s sure to become a new seasonal staple.

Ingredients

• 1 1/2 cups white whole wheat flour (King Arthur flour works best)
• 1/4 tsp nutmeg
• 1 1/2 cups pumpkin puree (not pie mix, use canned pumpkin puree)
• 1/4 tsp ground cloves or allspice
• 1 tsp baking soda
• 1/3 cup non-fat Greek yogurt (at room temperature, such as Fage)
• 1 large egg (at room temperature)
• 1/4 tsp kosher salt
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup honey (local honey is great)
• 1 1/2 tsp ground cinnamon (freshly ground preferred)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Lightly coat an 8×4-inch loaf pan with baking spray to prevent sticking and set aside.
2. Step 2: In a large bowl, whisk together the canola oil and honey until smooth. Add the Greek yogurt and egg, continuing to whisk until well combined. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.
3. Step 3: Sprinkle the baking soda, cinnamon, nutmeg, cloves (or allspice), and kosher salt evenly over the wet mixture. Stir gently to combine. Gradually add the white whole wheat flour, mixing just until incorporated with no dry streaks remaining. Avoid overmixing to keep the bread tender.
4. Step 4: Spread the batter evenly into the prepared loaf pan. Bake for 30 minutes, then remove the pan and tent the loaf lightly with foil to prevent over-browning. Return to the oven and bake for another 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Begin checking around 50 minutes to avoid overbaking.
5. Step 5: Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing. Serve fresh or at room temperature, optionally with a pat of butter or drizzle of honey.

Tips & Variations

• Make sure your egg and Greek yogurt are at room temperature to help the batter blend smoothly.
• For added texture, try stirring in ½ cup chopped nuts or chocolate chips before baking.
• Use freshly ground spices for a more vibrant flavor.
• Substitute canola oil with melted coconut oil for a subtle, complementary taste.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of white whole wheat flour?

Yes, you can substitute all-purpose flour, but the bread may be less hearty and slightly less nutritious. Adjust baking time as needed.

Is it necessary to tent the bread with foil during baking?

Tenting with foil after 30 minutes prevents the top from over-browning while the inside finishes baking, helping maintain a moist texture and an attractive appearance.

Moist Greek Yogurt Pumpkin Bread Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

This Moist Greek Yogurt Pumpkin Bread is a deliciously tender and flavorful quick bread made with whole wheat flour, pumpkin puree, and Greek yogurt. It offers a moist texture balanced with warm spices like cinnamon, nutmeg, and cloves, sweetened naturally with honey and enhanced by vanilla extract. Perfect for fall or any time you want a comforting treat, it’s an easy-to-make loaf that’s ideal for breakfast or snack time.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 52 minutes
• Total Time: 1 hour 17 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 tbsp canola oil
• 1/2 cup honey
• 1 large egg, at room temperature
• 1/3 cup plain, non-fat Greek yogurt, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups pumpkin puree (not pie mix)

Dry Ingredients

• 1 1/2 cups white whole wheat flour (King Arthur flour preferred)
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon (freshly ground preferred)
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves or allspice
• 1/4 tsp kosher salt

Instructions

1. Prepare the Pan and Preheat the Oven: Preheat your oven to 325°F (163°C). Lightly coat an 8×4-inch loaf pan with baking spray to prevent sticking and set aside.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the canola oil and honey until smooth. Add the Greek yogurt and the egg; whisk until well blended. Finally, mix in the pumpkin puree and vanilla extract until the mixture is completely smooth and homogenous. Using room temperature egg and yogurt ensures even blending.
3. Add the Dry Ingredients: Sprinkle the baking soda, cinnamon, nutmeg, cloves (or allspice), and kosher salt evenly over the wet mixture. Stir gently to combine. Gradually sprinkle in the white whole wheat flour, mixing gently just until no dry streaks remain. Avoid overmixing to keep the bread soft and tender.
4. Transfer Batter and Bake: Spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 30 minutes. Then, remove the pan and tent the loaf loosely with foil to prevent over-browning. Return the loaf to the oven and bake for an additional 25 to 35 minutes, for a total baking time of 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes to avoid overbaking.
5. Cool and Serve: Remove the bread from the oven and let it cool in the loaf pan for 5 minutes. Carefully transfer to a wire rack and cool completely for at least 30 minutes before slicing. Serve fresh or at room temperature, optionally topped with butter or a drizzle of honey.

Notes

• Ensure egg and Greek yogurt are at room temperature for better batter emulsification.
• Do not overmix the batter after adding flour to maintain a tender crumb.
• Check the bread with a toothpick starting at 50 minutes to prevent overbaking.
• Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor.
• Freshly ground spices enhance flavor but pre-ground can be used as well.
• Local honey works well to add a natural sweetness and depth of flavor.

Keywords: Greek yogurt pumpkin bread, moist pumpkin bread, whole wheat pumpkin bread, healthy pumpkin bread, baked pumpkin bread, fall baking, autumn recipes