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Healthy Pumpkin Bread Recipe with Greek Yogurt

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This incredibly moist and protein-packed pumpkin bread uses Greek yogurt to reduce oil while keeping a tender crumb. Naturally sweetened with maple syrup and brown sugar, it’s a nourishing breakfast or snack that tastes indulgent.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) avocado or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) whole wheat flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup optional mix-ins (chocolate chips, chopped pecans, or dried cranberries)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.
  3. In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  4. Gently fold dry ingredients into wet ingredients using a rubber spatula, just until no streaks of flour remain. Do not overmix; a few lumps are okay.
  5. If using mix-ins, scatter them over batter and fold 2-3 times to distribute.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 35 minutes, tent loosely with foil.
  8. Cool in pan for 10 minutes, then use parchment handles to lift bread onto a wire rack. Remove parchment and cool completely before slicing.

Notes

For best results, use room temperature ingredients. Measure flour by spooning and leveling to avoid dense bread. Let bread cool completely before slicing to prevent crumbling. Day-old bread is excellent toasted. Flavors deepen after a day or two.

Nutrition

Keywords: healthy pumpkin bread, Greek yogurt pumpkin bread, moist pumpkin bread, whole wheat pumpkin bread, fall baking, easy pumpkin bread

Find it online: https://oracooks.com/healthy-pumpkin-bread-recipe-with-greek-yogurt/