Moist Greek Yogurt Pumpkin Bread

This pumpkin bread gets its soft, tender crumb from a whole cup of Greek yogurt. It is lightly spiced, deeply pumpkin-y, and stays moist for days on the counter.

No stand mixer, no softened butter, no fuss. Just two bowls, a whisk, and about ten minutes of hands on time before it slides into the oven.

Why This Pumpkin Bread Stays Moist for Days

The Greek yogurt does two things. It adds richness without the grease of extra oil, and it locks in moisture so the crumb never dries out, even after three days.

Every bite has a gentle tang that balances the warm cinnamon and ginger. The crust gets a thin, crackly top while the inside stays almost fudgy at the center.

This is the pumpkin bread I bake when I want the whole apartment to smell like fall but I do not want to think about a recipe. It works, every time.

Ingredients

• 1 ¾ cups all‑purpose flour: spooned and leveled, not scooped. Too much flour makes the bread dry.
• 1 tsp baking soda: gives the bread its lift alongside the acidity of the yogurt.
• ½ tsp baking powder: a little extra insurance for a nice domed top.
• ½ tsp salt: fine sea salt to wake up the spices.
• 1 ½ tsp ground cinnamon: the backbone of the spiced flavor.
• 1 tsp ground ginger: adds a gentle warmth.
• ¼ tsp ground nutmeg: freshly grated if you have it.
• ¼ tsp ground cloves: start with a light hand, clove can take over.
• 2 large eggs: at room temperature so they blend smoothly.
• 1 cup pumpkin puree: canned, not pumpkin pie filling.
• 1 cup plain Greek yogurt: full‑fat or 2% both work. Non‑fat can make the crumb slightly less tender.
• ½ cup vegetable oil: or another neutral oil like canola.
• ¾ cup granulated sugar: keeps the texture light.
• ½ cup packed light brown sugar: for moisture and a subtle molasses note.
• 1 tsp vanilla extract: rounds out the sweetness.

Variations and Substitutions

• Add chocolate chips: fold in ½ cup dark or semi‑sweet chips before baking for a desserty loaf.
• Add toasted nuts: ½ cup chopped walnuts or pecans adds crunch. Toss them in a little flour first so they do not sink.
• Swap the spices: use 1 ½ teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
• Make it dairy‑free: use a thick plain dairy‑free yogurt and replace the eggs with flax eggs. The texture will be slightly denser but still good.
• Use whole wheat flour: swap up to half the all‑purpose flour with white whole wheat flour for a nuttier loaf.

If you want a more decadent loaf with a ribbon of cinnamon sugar through the center, try my Cinnamon Swirl Pumpkin Bread.

How to Make Greek Yogurt Pumpkin Bread

Step 1: Mix the Dry Ingredients

Whisk the 1 ¾ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves together in a large bowl until no streaks of spice remain. Take a moment to inhale, the cinnamon and ginger will hit you right away. This step ensures the leaveners are evenly distributed so you do not get a dense pocket in the loaf.

Step 2: Whisk the Wet Ingredients

In a second bowl, whisk the 2 eggs until they are uniform and a little frothy, about 30 seconds. Add the 1 cup pumpkin puree, 1 cup Greek yogurt, ½ cup oil, ¾ cup granulated sugar, ½ cup brown sugar, and 1 tsp vanilla. Whisk until the mixture is smooth and glossy, with no visible ribbons of egg white. The color will deepen to a rich orange. If your yogurt is very cold, let the bowl sit for a few minutes so everything comes closer to room temperature; cold batter can bake unevenly.

Step 3: Combine the Batter

Pour the wet mixture into the dry ingredients. Switch to a rubber spatula and fold gently, scraping the bottom and sides, just until the flour disappears. The batter will be thick and slightly lumpy, do not keep stirring to smooth it out. Overmixing at this stage develops gluten and makes the bread tough instead of tender. A few small streaks of flour that vanish in the oven are better than a rubbery crumb.

Step 4: Fill the Pan and Bake

Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan and line it with a strip of parchment paper that overhangs the long sides. Scrape the batter into the pan and smooth the top with the spatula. Bake on the center rack for 55 to 65 minutes. The top will dome and crack open slightly, and the kitchen will fill with the smell of warm spice. Check at 55 minutes by inserting a toothpick into the tallest part of the crack; it should come out with a few moist crumbs but no wet batter. If the top is browning too fast, tent it loosely with foil for the last 10 minutes.

Step 5: Cool and Slice the Bread

Let the bread cool in the pan on a wire rack for 10 minutes. The steam trapped in the pan finishes setting the very center. Lift it out using the parchment overhang, peel away the paper, and let it cool on the rack for at least another 30 minutes before slicing. Cutting while hot tears the crumb, but once it is cool you will see a deep amber loaf with a tender, even texture. Slice thick pieces and serve warm or at room temperature.

Tips for the Best Pumpkin Bread

• Weigh your flour if you can: 1 ¾ cups spooned and leveled is about 220 grams. Just 10 extra grams of flour can turn a moist loaf dry.
• Do not skip the cooling time: The bread continues to set as it cools inside the pan. Cutting too soon leaves the center gummy.
• Use room temperature eggs and yogurt: Cold ingredients make the batter seize up and the oil harder to blend, which can create oily pockets.
• Swap the pan size carefully: An 8×4‑inch loaf pan will need closer to 65 to 70 minutes of bake time because the batter is deeper. A 9×5 yields a slightly shorter, wider loaf.
• Bloom your spices for more depth: If you have time, warm the oil in a small saucepan with the cinnamon, ginger, nutmeg, and cloves over low heat for 2 minutes until fragrant, then let it cool before adding to the wet ingredients.

Bake times by pan type:

Keeping It Fresh

• Countertop: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It stays moist at room temperature for up to 3 days.
• Refrigerate: For longer storage, keep it wrapped in the fridge for up to a week. The crumb may tighten slightly; bring slices to room temperature or pop them in a toaster oven to revive the softness.
• Reheating: A quick 15 seconds in the microwave is enough to warm a slice without drying it out. For a crisp edge, use a toaster oven.

What to Serve with Greek Yogurt Pumpkin Bread

A thick slice of this bread barely needs anything, but a smear of salted butter right after toasting is a simple win. For breakfast, try it with a spoonful of lightly sweetened Greek yogurt and a drizzle of honey, the tang from the yogurt echoes the bread’s own notes. A mug of strong black coffee cuts through the sweetness and makes the spices feel even warmer.

Frequently Asked Questions

Can I use pumpkin pie filling instead of plain puree?

No, pumpkin pie filling is already sweetened and spiced and will throw off the sugar and spice balance of the recipe. Stick with plain pumpkin puree.

Why did my bread sink in the center?

This usually means the bread needed a few more minutes in the oven or the oven door was opened too early. Check doneness with a toothpick only in the last 10 minutes and use the visual crack on top as your first sign.

Can I use sour cream instead of Greek yogurt?

Yes, full‑fat sour cream works as a 1:1 substitute. The bread will be slightly richer and the tang a bit softer, but the texture stays just as moist.

Can I make this bread without oil?

You can replace the oil with an equal amount of melted butter for a more cake‑like flavor, or use an extra ½ cup of Greek yogurt for a much denser, less tender loaf. The oil keeps the crumb light.

How do I prevent the bottom from getting too dark?

Use a light‑colored metal loaf pan instead of glass or dark metal, which conduct heat more aggressively. If your pan is dark, reduce the oven temperature by 25°F and check a few minutes early.

Greek Yogurt Pumpkin Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 248

Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all‑purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup plain Greek yogurt
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 tsp vanilla extract

Method

 

1. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
2. In another bowl, whisk the eggs, pumpkin puree, Greek yogurt, oil, both sugars, and vanilla until smooth.
3. Pour the wet ingredients into the dry and fold with a spatula just until no streaks of flour remain. Do not overmix.
4. Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan, line with parchment, and scrape the batter in. Smooth the top and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
5. Cool in the pan for 10 minutes, then lift out and cool on a rack for at least 30 minutes before slicing.

Notes

If you only have an 8×4‑inch pan, the loaf will be taller and need closer to 70 minutes of bake time. The bread tastes even better the next day after the spices have settled. No need to refrigerate overnight, just wrap it tightly and leave it on the counter.