Moist Greek Yogurt Pumpkin Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
