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