Pumpkin Bread (with Greek Yogurt)
Tender pumpkin bread made in one bowl with brown sugar, Greek yogurt, and warm spices. No mixer needed and stays moist for days.
Equipment
Ingredients
- ½ cup packed brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120ml)
- ¾ cup canned pumpkin purée (180g)
- ⅔ cup plain whole milk Greek yogurt (160g)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ teaspoons pumpkin pie spice
- 1½ cups all-purpose flour (160g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving a slight overhang for easy removal.
- Make the Batter: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until light and foamy, about 1 minute. Add the oil, pumpkin, yogurt, vanilla, salt, and pumpkin pie spice.
- Whisk until smooth. Sprinkle the flour, baking powder, and baking soda over the top and stir with a spatula until just combined, being careful not to overmix. It’s okay if there are a few lumps.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until the loaf is puffed, golden, and a tester inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 20 minutes, then lift out using the parchment and cool completely before slicing.
Notes
- I recommend whisking the eggs and sugars really well before adding anything else, as it helps give the loaf a light, tender texture without a mixer.
Nutrition
Serving: 1 (of 10) | Calories: 258kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 315mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2909IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
