If you’re craving a moist and rich treat, this pumpkin yogurt loaf is just the ticket. It’s packed with pumpkin goodness and has a lovely texture that makes it perfect for breakfast or a quick snack.
This pumpkin yogurt loaf recipe deals with overly dry texture, dense crumb, uneven rising, and quick browning typical in homemade pumpkin breads.
One thing I love about this recipe is how it solves the common issue of dry pumpkin bread. I remember trying to whip up a loaf once for some unexpected guests and ending up with a dense block. I was determined to do better, and this recipe is my success story!
This simple and reliable recipe takes only about an hour to bake, giving you time to enjoy the beautiful smell wafting through your kitchen. If you want to add a nice twist, you can even include dark chocolate chips or nuts for extra flavor. If you’re looking for another tasty option, check out my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour in the ingredients.
- The recipe contains eggs and pumpkin puree, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of granulated and brown sugars.
- The recipe is nut-free as it contains no nuts or nut-based ingredients.
- The recipe is not dairy-free since it uses yogurt, which contains dairy components.
Why You Will Love This Recipe
- Moist and Flavorful The combination of canned pumpkin and Greek yogurt packs moisture and a slight tanginess into the loaf, giving it a deliciously rich flavor that keeps the texture soft and inviting.
- Perfect for Fall Gatherings This pumpkin yogurt loaf captures the essence of autumn, making it an ideal treat to share during the season. Its warm spices bring a cozy feeling that complements any gathering.
- Easy to Prepare With just a few simple steps, this loaf comes together quickly, making it a go-to option for busy bakers who still want to enjoy homemade goodness without a hassle.
- Healthy Ingredients Featuring Greek yogurt as a key ingredient, this recipe not only adds nutrition but also boosts protein content, offering a wholesome alternative to traditional loaves perfect for breakfast or snacks.
How to Make Pumpkin Yogurt Loaf
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices 1x
- Category: baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful pumpkin yogurt loaf made with wholesome ingredients, perfect for fall or everyday snacks.
Ingredients
Scale
- 1 cup (240 ml) canned pumpkin puree, ensure it is puree, not pie filling
- 1/2 cup (120 ml) vanilla Greek yogurt, honey-vanilla recommended for sweetness
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) melted coconut oil, measured after melting
- 3/4 cup (150 g) light brown sugar, packed lightly
- 1 cup (120 g) all-purpose flour or white whole wheat flour
- 1/2 cup (50 g) oat flour (made by blending rolled or quick oats)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 cup (90 g) dark chocolate chips or nuts (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 4.5 x 8.5-inch bread pan to ensure even baking and prevent sticking.
- Step 2: In a large bowl, whisk together the canned pumpkin, vanilla Greek yogurt, egg, vanilla extract, melted coconut oil, and light brown sugar until the mixture is smooth and well combined.
- Step 3: If you do not have oat flour ready, blend old-fashioned or quick oats in a blender or food processor until they become a fine powder resembling flour. Measure the oat flour after blending to ensure accuracy.
- Step 4: In a separate bowl, mix the all-purpose flour (or white whole wheat flour), oat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg until well combined. Fold in the optional dark chocolate chips or nuts if using.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just blended. Avoid overmixing to prevent a dense or tough texture; stop mixing around 1 minute once ingredients are combined.
- Step 6: Pour the batter evenly into the prepared bread pan. Tap the pan gently on the counter to release air bubbles. Optionally, sprinkle a small amount of brown sugar on top for a crust.
- Step 7: Bake the loaf in the preheated oven for 40-55 minutes. At 40 minutes, begin checking for doneness by inserting a toothpick into the center of the loaf. It is done when the toothpick comes out clean. If the loaf browns too quickly, loosely cover it with aluminum foil after 40 minutes to avoid burning while the loaf finishes baking inside.
- Step 8: Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then, transfer it to a wire cooling rack and cool completely before slicing to prevent crumbling.
Notes
- Room Temperature: Store the loaf in an airtight container away from direct sunlight and heat for up to 2 days.
- Refrigeration: Wrap the loaf and place it in an airtight container in the refrigerator for up to 7 days to maintain freshness.
- Freezing: Wrap tightly in plastic wrap followed by aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Avoid overmixing when combining wet and dry ingredients to prevent a dense loaf. Mix only until just combined, which typically takes about 1 minute.
- If the loaf browns too fast before it is cooked through, cover it with foil at the 40-minute mark to prevent burning.
- If batter is too thick, add an extra tablespoon of yogurt to achieve a smoother consistency.
- For a loaf that does not rise well, check that the baking soda is fresh and not expired.
- If the loaf sticks to the pan, allow it to cool for 10 minutes in the pan prior to removing it.
- Serve slices with fresh fruit or a dollop of Greek yogurt for breakfast.
- Pair with warm spiced cider or an herbal tea as a comforting beverage.
- Use leftover loaf to build a pumpkin yogurt parfait layered with granola.
- Add small pieces to oatmeal or smoothie bowls for added flavor and texture.
- Top slices with a sprinkle of cinnamon or a glaze made from Greek yogurt and maple syrup. Add walnuts or pecans for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27 g
- Sodium: 240 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
Ingredient Notes
- Pumpkin puree: Use canned pumpkin puree for convenience, or roast and puree fresh pumpkins. It gives moisture and that lovely pumpkin flavor.
- Eggs: You’ll need two large eggs, preferably at room temperature. They help bind everything together, keeping the loaf moist and fluffy.
- Granulated sugar: Regular granulated sugar works here. It provides sweetness and contributes to a tender crumb in your loaf.
- Brown sugar: I recommend using light brown sugar for its molasses flavor. It keeps the loaf moist and adds depth to the sweetness.
- All-purpose flour: Use good quality all-purpose flour for the best structure. If you’re gluten-free, measure-for-measure gluten-free flour is a great substitute.
- Baking powder: This helps the loaf rise. Be sure to check the expiration date, as old baking powder won’t give you the lift you want.
- Baking soda: It balances the acidity of the pumpkin. Make sure it’s fresh to ensure it reacts properly for a lighter texture.
- Cinnamon: Ground cinnamon delivers warm spice notes. Use a good quality one for the best flavor impact. Substituting with pumpkin pie spice works well too!
- Nutmeg: Freshly grated nutmeg will elevate the flavor. Just a pinch adds a cozy, aromatic quality to the loaf.
- Vegetable oil: This adds moisture and keeps the loaf from drying out. Canola oil is a good choice, but you can use melted coconut oil for a different flavor.
Recipe Tips
- If your loaf is dense, check that you’re not overmixing when adding wet ingredients to dry; mix just until blended, around 1 minute.
- When the loaf browns too quickly, cover it with aluminum foil 40 minutes into baking to prevent burning while the inside cooks.
- If the batter appears too thick, add an additional tablespoon of yogurt to achieve a smoother consistency before pouring into the pan.
- For a loaf that stalls in rising, ensure your baking soda is fresh; check the expiration date for best results.
- If the loaf sticks to the pan, let it cool in the pan for 10 minutes prior to transferring it to a wire rack.
Serving Suggestions
Serve with fresh fruit or a dollop of Greek yogurt for breakfast. Add a side of warm spiced cider or herbal tea.
Use to make a pumpkin yogurt parfait with granola. Add to oatmeal or mix into smoothie bowls for extra flavor.
Top with a sprinkle of cinnamon or a glaze made from Greek yogurt and maple syrup. Consider adding walnuts or pecans for crunch.
Recipe variations
- You can use canned pumpkin puree for moisture and flavor in the pumpkin yogurt loaf. This ensures the right consistency while providing the classic fall taste your loaf needs.
- Add spices like 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon nutmeg to the batter. They create a warm, seasonal aroma that complements the pumpkin well.
- Either all-purpose flour or white whole wheat flour can build the loaf’s structure. You can also mix in ½ cup oat flour for added fiber and texture.
- If using optional mix-ins, add ½ cup dark chocolate chips or nuts for extra flavor and crunch. Double the ingredients to fill a larger loaf pan for more servings.
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How to Store?
To keep your pumpkin yogurt loaf fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Place wrapped pumpkin yogurt loaf in an airtight container in the refrigerator. Store up to 7 days to maintain freshness.
Freezing: Wrap loaf tightly in plastic wrap and aluminum foil. Use a freezer-safe container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Chocolate Old Fashioned Doughnuts
- Lemon Lavender Scones
If you enjoyed this Pumpkin Yogurt Loaf or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
