Go Back
Greek Yogurt Pumpkin Bread

Greek Yogurt Pumpkin Bread Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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 9x5‑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 8x4‑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.