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Healthy Greek Yogurt Pumpkin Bread

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This Healthy Greek Yogurt Pumpkin Bread is tender, moist, and packed with protein. It’s a guilt-free indulgence that tastes like fall in a loaf pan, perfect for breakfast or a healthy snack.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (245g) plain Greek yogurt (full-fat or 2% recommended)
  • 2 large eggs, at room temperature
  • 1/2 cup (80g) coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) whole wheat pastry flour
  • 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) chocolate chips, chopped pecans, or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed ends with non-stick cooking spray.
  2. In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, coconut sugar, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. If using mix-ins, toss them in the flour mixture now.
  4. Pour dry ingredients into wet ingredients. Using a rubber spatula, gently fold together until just combined (a few lumps are fine). Do not over-mix.
  5. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  6. Bake on middle rack for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Remove from oven and cool in pan on a wire rack for 10 minutes. Then lift bread out using parchment handles and cool completely on rack before slicing.

Notes

Do not over-mix the batter to avoid a tough loaf. Room temperature ingredients ensure better texture. For gluten-free, use a 1:1 gluten-free baking blend and add an extra tablespoon of yogurt. For vegan, use flax eggs and dairy-free yogurt. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: healthy pumpkin bread, Greek yogurt pumpkin bread, easy pumpkin bread, one bowl pumpkin bread, whole wheat pumpkin bread

Find it online: https://breezybake.com/healthy-greek-yogurt-pumpkin-bread-easy-1-bowl-recipe/