Description

A moist, protein-packed pumpkin bread made with Greek yogurt and whole wheat flour. This refined-sugar-free loaf is tender, flavorful, and perfect for a healthy breakfast or snack.

Ingredients

Scale

1 cup (245g) pure pumpkin puree
1 cup (225g) plain Greek yogurt (non-fat or 2%)
1.5 cups (190g) whole wheat flour (or all-purpose)
0.5 cup (120ml) real maple syrup
2 large eggs, room temperature
1.5 teaspoons pumpkin pie spice
0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp fine sea salt
Optional: 0.25 cup melted coconut oil or vegetable oil

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until no clumps remain.
In a large bowl, whisk the eggs until smooth. Add the maple syrup, oil (if using), and Greek yogurt. Whisk vigorously until glossy and combined.
Add the wet ingredients to the dry ingredients. Fold together with a spatula until just combined; do not overmix.
Fold in the pumpkin puree until just incorporated.
Pour batter into the prepared pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure yogurt is thick and well-stirred. Do not overmix the batter to avoid tough bread. Store at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 140
Sugar: 12
Sodium: 180
Fat: 4
Saturated Fat: 1
Carbohydrates: 22
Fiber: 2
Protein: 5

Keywords: pumpkin bread, healthy baking, Greek yogurt, gluten-free option, refined sugar-free, autumn recipe, moist bread, whole wheat