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Easy Healthy Greek Yogurt Pumpkin Bread Recipe

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This healthy Greek yogurt pumpkin bread is incredibly moist, naturally sweetened, and protein-packed. It delivers all the cozy pumpkin flavor without the guilt, using simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) maple syrup or honey
  • 1/4 cup (60ml) melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/2 tsp nutmeg + 1/4 tsp cloves)
  • Optional: 1/3 cup (60g) dark chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the exposed ends.
  2. In a large bowl, whisk together the wet ingredients: Greek yogurt, pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
  3. In a separate medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk well to distribute evenly.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. A few lumps are okay. If adding chocolate chips or walnuts, fold them in at this stage.
  5. Pour the batter into the prepared loaf pan and spread it into an even layer.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  7. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

Use thick, strained Greek yogurt (like Fage or Chobani) for best results. Avoid thin, watery yogurts. For dairy-free, use thick coconut or almond-based yogurt. Room temperature ingredients help prevent coconut oil from solidifying. Don’t overmix the batter. Let the bread cool completely before slicing for clean slices. Store wrapped tightly at room temperature for up to 3 days, or freeze slices individually for up to 3 months.

Nutrition

Keywords: healthy pumpkin bread, Greek yogurt pumpkin bread, easy pumpkin bread, moist pumpkin bread, naturally sweetened pumpkin bread

Find it online: https://spoonluma.com/easy-healthy-greek-yogurt-pumpkin-bread-recipe/