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Healthy Greek Yogurt Pumpkin Bread

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This incredibly moist, perfectly spiced pumpkin bread uses Greek yogurt and pumpkin puree to create a tender, protein-packed loaf that tastes indulgent but is actually good for you. It’s an easy one-bowl recipe that delivers bakery-quality results without butter or oil.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/2 cup (120g) Greek yogurt (full-fat or 2%)
  • 1 3/4 cups (220g) all-purpose flour (or whole wheat pastry flour or 1:1 gluten-free blend)
  • 3/4 cup (120g) coconut sugar (or brown sugar)
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, pinch cloves)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips, chopped pecans, or dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving 2 inches overhang on long sides. Lightly grease parchment.
  2. In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, coconut sugar, and vanilla extract until smooth and creamy.
  3. In a separate medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a spatula until just combined. Do not overmix; batter should be thick and scoopable.
  5. If using, gently fold in chocolate chips, nuts, or dried fruit.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 35 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool completely (about 1 hour) before slicing.
  9. Slice with a serrated knife, wiping blade between cuts. Serve warm or at room temperature.

Notes

Don’t overmix the batter—lumps are okay. Use room temperature ingredients for best results. Check oven temperature with an oven thermometer. For gluten-free version, use 1:1 gluten-free flour blend and add 1 tablespoon apple cider vinegar. For vegan version, use flax eggs and plant-based Greek yogurt. Bread gets more moist and flavorful on day two. Freezes well for up to 3 months.

Nutrition

Keywords: healthy pumpkin bread, Greek yogurt pumpkin bread, easy pumpkin bread, moist pumpkin bread, protein pumpkin bread, fall baking, healthy breakfast bread

Find it online: https://lucastable.com/healthy-greek-yogurt-pumpkin-bread-easy-homemade-recipe/