Ultra-Moist Greek Yogurt Pumpkin Bread: Your New Favorite Fall Treat
This Greek yogurt pumpkin bread is incredibly moist, perfectly spiced, and packed with all the cozy, comforting flavors of autumn. It’s a healthier twist on a classic, making it ideal for breakfast, a wholesome snack, or a delightful dessert!
Embrace the season with a slice of homemade Greek yogurt pumpkin bread. It’s perfectly moist, naturally sweetened, and infused with that irresistible fall deliciousness we all crave. While a traditional slice of pumpkin bread is always a welcome treat, sometimes you might desire a lighter option that can effortlessly transition from a quick breakfast to a satisfying afternoon snack. This recipe delivers exactly that!
Our Greek yogurt pumpkin bread is delightfully sweet without being overly indulgent, achieving an unparalleled moistness thanks to the winning combination of olive oil and creamy Greek yogurt. Every bite offers the warm, inviting essence of fall spices, making it a truly comforting experience. Whether you’re enjoying it with a warm cup of coffee or as a quick grab-and-go option, this bread is sure to become a seasonal staple in your home.
The Secret to Supreme Moisture: Greek Yogurt in Baking
One of the standout features of this pumpkin bread is its exceptional moisture and tender crumb, largely attributed to the inclusion of Greek yogurt. While many quick bread recipes rely solely on oil or butter for moisture, Greek yogurt introduces a unique creaminess and acidity that reacts beautifully with the leavening agents, resulting in a lighter, more airy texture. It also adds a subtle tang that complements the sweet pumpkin and spices, creating a more complex flavor profile.
Beyond texture and flavor, Greek yogurt boosts the protein content of the bread, making it a more wholesome choice. It allows us to reduce the amount of oil needed without sacrificing richness or tenderness. For the best results, always opt for plain, unsweetened whole milk Greek yogurt. Its thicker consistency and higher fat content contribute significantly to the bread’s moistness and overall structure, preventing it from drying out.
Essential Ingredients for Your Pumpkin Bread
The complete recipe with detailed instructions is provided at the bottom of this post, but here’s a quick overview of the key ingredients you’ll need to create this delectable Greek yogurt pumpkin bread. Gathering your ingredients before you begin ensures a smooth and enjoyable baking process.
- All-purpose flour: The foundational dry ingredient that provides structure to our loaf.
- Warm Spices: A harmonious blend of pumpkin pie spice and cinnamon creates that quintessential fall aroma and taste. A touch of salt balances the sweetness.
- Leavening Agents: Both baking soda and baking powder are used to give the bread its perfect rise and light texture.
- Plain Greek yogurt: The star ingredient! Choose a plain, unsweetened variety, preferably whole milk, for optimal moisture and richness.
- Canned pumpkin: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Olive oil: A neutral cooking oil like olive oil or vegetable oil is essential for an incredibly moist crumb. As discussed below, it works better than melted butter for this recipe.
- Large Eggs: Bind the ingredients together and add richness.
- Vanilla extract: Enhances all the other flavors with its aromatic warmth.
- Natural Sweeteners: A combination of brown sugar and pure maple syrup lends a complex sweetness and helps keep the bread moist. Brown sugar adds a deeper caramel note, while maple syrup contributes a distinct fall flavor.
Crafting Your Greek Yogurt Pumpkin Bread: A Simple Guide
Creating this pumpkin bread is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps for a flawless loaf:
Step 1: Prepare the Dry Ingredients. In a large mixing bowl, thoroughly whisk together your all-purpose flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder. Whisking ensures that all the dry ingredients, especially the leavening agents, are evenly distributed throughout the flour, which is crucial for a consistent rise.
Step 2: Combine the Wet Ingredients. In a separate, medium-sized bowl, whisk together the wet ingredients: the creamy Greek yogurt, canned pumpkin puree, olive oil, eggs, vanilla extract, brown sugar, and pure maple syrup. Mix until the mixture is smooth and well combined. This ensures all the liquid components are fully incorporated before mixing with the dry.
Step 3: Gently Combine Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold them together until just combined. The key here is to avoid overmixing, which can lead to a tough, dense bread. A few lumps are perfectly fine; overmixing develops the gluten in the flour too much.
Step 4: Prepare for Baking. Grease a standard 5 by 9-inch loaf pan generously with cooking spray, or butter and flour it to prevent sticking. Pour the pumpkin bread batter into the prepared pan and use your spatula to gently smooth out the top, ensuring an even bake.
Step 5: Bake to Perfection. Bake the pumpkin bread in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Keep an eye on the browning during the last part of the bake.
Joy’s Pro Tip for Even Baking
If you notice the top of your pumpkin bread beginning to brown too quickly while the center is still uncooked, simply create a loose foil tent over the loaf. This simple trick allows the bread to continue baking evenly without the top becoming over-browned or burnt. I typically start checking my loaf around the 35–45 minute mark; if it’s already a rich golden brown, I’ll gently place the foil over it for the remaining bake time to ensure a perfectly cooked interior and a beautiful exterior.
Oil vs. Melted Butter: The Best Choice for Moisture
For this specific Greek yogurt pumpkin bread recipe, I strongly recommend using oil over melted butter. While melted butter can technically be substituted, my testing has consistently shown that oil results in a significantly more moist and tender crumb. The fat molecules in oil distribute more evenly throughout the batter, creating a finer texture and preventing the bread from drying out as quickly. Butter, on the other hand, can sometimes lead to a slightly denser and less moist loaf in quick breads like this one.
You can use any neutral-flavored cooking oil, such as light olive oil, vegetable oil, canola oil, or even avocado oil. These oils won’t impart a strong flavor to your pumpkin bread, allowing the wonderful notes of pumpkin and spices to truly shine through. Stick with oil for that ultimate, melt-in-your-mouth moistness!
Creative Variations and Delicious Add-Ins
While this Greek yogurt pumpkin bread is absolutely delicious on its own, it also serves as a fantastic base for customization. Feel free to get creative with these delightful add-ins and variations:
- Chocolate Chips: Stir in ½ to 1 cup of semi-sweet, dark, or white chocolate chips into the batter for a sweet indulgence.
- Nuts: Add ½ cup of chopped pecans, walnuts, or almonds for a delightful crunch and nutty flavor. Toasting them lightly beforehand can enhance their aroma.
- Streusel Topping: For an extra layer of texture and sweetness, prepare a simple streusel topping (butter, flour, brown sugar, cinnamon) and sprinkle it over the batter before baking.
- Cream Cheese Swirl: Create a decadent cream cheese swirl by mixing softened cream cheese with a little sugar and vanilla, then dolloping it over the batter and swirling gently with a knife before baking.
- Glaze: A simple powdered sugar glaze (powdered sugar, milk, and a splash of vanilla) drizzled over the cooled bread adds a touch of elegance and sweetness.
This pumpkin bread is so wonderfully flavorful that you would truly never guess it incorporates Greek yogurt. Make sure to add this fantastic recipe to your fall baking list this year; it’s guaranteed to be a crowd-pleaser!
Storing and Freezing for Optimal Freshness
Proper storage is key to enjoying your Greek yogurt pumpkin bread for days to come. Once cooled completely, leftover pumpkin bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 4-5 days for best freshness. If storing in the refrigerator, wrapping slices individually in plastic wrap before placing them in an airtight container can help prevent them from drying out.
For longer storage, this pumpkin bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then again in aluminum foil. It can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw at room temperature or warm individual slices gently in the microwave or oven.
Frequently Asked Questions (FAQs) About Pumpkin Bread
Here are answers to some common questions you might have when making Greek yogurt pumpkin bread:
- Can I use fresh pumpkin puree? Yes, you can! Just make sure it’s thick and well-drained to avoid adding too much moisture to the batter. The consistency of homemade puree can vary, so you might need to adjust baking time slightly.
- Can I reduce the sugar? You can slightly reduce the sugar, but be mindful that it affects not only sweetness but also moisture and browning. I don’t recommend reducing it by more than 1/4 cup.
- My bread sank in the middle, what happened? This usually indicates underbaking, overmixing the batter, or an inaccurate oven temperature. Ensure your oven is calibrated and always test for doneness with a toothpick.
- How can I make this bread gluten-free? While not tested with this specific recipe, you might be able to substitute an equal amount of a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Can I add nuts or chocolate chips? Absolutely! Fold in about ½ to 1 cup of your favorite add-ins like chopped walnuts, pecans, or chocolate chips (dark, semi-sweet, or white) with the dry ingredients before combining with the wet.
- What if I don’t have pumpkin pie spice? You can make your own by combining 1 ½ teaspoons of ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Explore More Delicious Pumpkin Recipes
If you’re a pumpkin enthusiast, you’re in for a treat! Discover more of our favorite fall-inspired pumpkin recipes that are perfect for any occasion, from breakfast to dessert:
- Pumpkin Donut Mini Muffins: Bite-sized delights perfect for a quick breakfast or snack.
- Pumpkin Snack Cake: An easy-to-make, moist, and flavorful cake that’s great for sharing.
- Pumpkin Chocolate Chip Cookies: A classic combination of pumpkin and chocolate in a soft, chewy cookie.
- Pumpkin Chocolate Chip Muffins: Fluffy muffins bursting with pumpkin flavor and sweet chocolate chips.
- Pumpkin Mini Muffins: Adorable and irresistible, perfect for little hands or a light treat.
- Pumpkin Cream Pie: A rich and creamy dessert that’s a must-have for holiday gatherings.
- No-Bake Pumpkin Cheesecake Bars: An effortless and refreshing pumpkin dessert.
- Cake Mix Pumpkin Bars: Super simple and incredibly delicious, using a convenient cake mix base.
Greek Yogurt Pumpkin Bread
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup plain whole milk Greek yogurt
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup light olive oil (or other neutral cooking oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar
- ½ cup pure maple syrup
Instructions
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Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder until well combined. Set aside.
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In a separate, medium-sized bowl, whisk together the Greek yogurt, pumpkin puree, olive oil, eggs, vanilla extract, brown sugar, and maple syrup until smooth and thoroughly blended.
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Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold them together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly normal.
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Lightly grease a 5 by 9-inch loaf pan with cooking spray or butter and flour. Pour the pumpkin bread batter into the prepared pan and smooth out the top with your spatula.
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Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, loosely tent it with aluminum foil for the remainder of the baking time. (See Notes below for more detail).
Notes
Nutrition
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