This moist pumpkin bread recipe made with yogurt produces one tender standard loaf in about 15 minutes of prep time and 55–65 minutes in the oven. It uses 100% pumpkin purée, plain yogurt, oil, eggs, warm spices, and everyday pantry ingredients for a soft, flavorful bread that yields about 10–12 slices.
Yogurt gives the loaf its wonderfully moist crumb without making it heavy, while pumpkin adds rich color and gentle sweetness. Each slice tastes warmly spiced with cinnamon, nutmeg, ginger, and cloves, making it ideal for breakfast, an afternoon snack, or an easy autumn dessert.
Jump to RecipeWhy You’ll Love This Recipe
This yogurt pumpkin bread is the kind of quick bread that fills the kitchen with a cozy baking aroma before it is even ready to slice. The crumb is soft and moist, but it still has enough structure to hold a generous smear of butter, cream cheese, or pumpkin spice spread.
The recipe is simple enough for a weekday bake and special enough for a holiday breakfast. There is no mixer required, and the batter comes together in two bowls with a whisk and spatula.
Plain yogurt adds moisture and a mild tang that balances the sweetness of the sugar. Neutral oil keeps the texture supple after cooling, while the combination of spices gives every bite a rounded, classic pumpkin flavor.
If you enjoy pumpkin desserts in every form, you may also like these delicate pumpkin cheesecake tarts for a more polished after-dinner treat.
Ingredients You’ll Need
Begin with 1 3/4 cups (220 g) of all-purpose flour. Measuring by weight is the most reliable way to avoid adding too much flour, but you can also spoon it into measuring cups and level the tops with a knife.
- Leaveners: 1 teaspoon baking soda and 1/2 teaspoon baking powder help the loaf rise and keep the crumb tender.
- Seasonings: Fine salt, cinnamon, nutmeg, ginger, and cloves create the warm spice profile.
- Pumpkin and yogurt: Use 1 cup (225–245 g) of 100% pumpkin purée and 1/2 cup (120 g) plain yogurt or plain Greek yogurt.
- Sweetener and fat: Granulated sugar and 1/2 cup (120 ml) neutral oil provide sweetness and lasting softness.
- Structure and flavor: Two large eggs and 1 teaspoon vanilla extract complete the batter.
For added contrast, fold in 1/2 cup chopped pecans or walnuts, or use 1/2 cup chocolate chips. You can choose one addition or leave the loaf plain so the pumpkin and spices remain the focus.
Read the label carefully when shopping for pumpkin. 100% pumpkin purée is correct, while pumpkin pie filling already contains sugar and spices and should not be used in this recipe.
Choosing the Right Yogurt
Plain, unsweetened yogurt is the best choice because it adds moisture without changing the intended sweetness of the bread. Regular whole-milk yogurt generally creates a softer, lighter crumb with a delicate texture.
Plain Greek yogurt works beautifully too, especially if you prefer a slightly denser and richer loaf. Since Greek yogurt is thicker, whisk it thoroughly with the pumpkin, eggs, oil, sugar, and vanilla so the wet mixture is smooth before the flour is added.
Avoid flavored or sweetened yogurt. Added sugar and fruit flavor can alter the balance of the batter, and strongly flavored yogurt may compete with the pumpkin spice.
For another pumpkin-centered idea to place on your baking list, take a look at this extra-special pumpkin bread when you want to compare styles.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) so it is fully ready when the batter is mixed. Grease a 9 x 5-inch loaf pan, then line the bottom with parchment for easy release.
Step 2: Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to a medium bowl. Whisk thoroughly to distribute the leaveners and spices evenly, which helps prevent pockets of salt or strong spice in the finished loaf.
Step 3: In a separate large bowl, whisk together the pumpkin purée, yogurt, granulated sugar, neutral oil, eggs, and vanilla. Continue until the mixture looks smooth and evenly blended, with no visible streaks of egg or yogurt.
Step 4: Add the dry ingredients to the pumpkin mixture. Stir with a spatula just until no dry streaks remain, because overmixing can make quick bread chewy rather than tender.
Step 5: Fold in the chopped pecans, walnuts, or chocolate chips if you are using them. Use gentle turns so the add-ins remain distributed without creating a heavily worked batter.
Step 6: Scrape the batter into the prepared loaf pan and smooth the surface. A level top helps the bread bake evenly and gives it a neat, bakery-style shape.
Step 7: Bake for 55–65 minutes. Test the center with a toothpick; it should come out with a few moist crumbs but no wet batter. If the top becomes brown before the center is done, loosely cover the loaf with foil during the final 15 minutes.
Step 8: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Allow at least 30 more minutes of cooling before slicing, since the crumb continues to set as the loaf cools.
Pro Tips for a Moist Loaf
The most important technique is accurate flour measurement. Extra flour is one of the most common reasons pumpkin bread turns out dry, so weigh the flour when possible or use the spoon-and-level method rather than scooping directly from the bag.
Do not overmix after the flour goes in. A few tiny, harmless streaks can disappear with the final folds, but stop stirring as soon as the batter is combined.
Use pumpkin purée with a consistent texture. Homemade purée can vary in water content, so canned 100% pumpkin is often the most predictable option for this particular loaf.
Watch the final baking stage closely because loaf pans and ovens vary. The toothpick test is more useful than the clock alone, and the center should be set without looking wet.
If you use an 8 1/2 x 4 1/2-inch loaf pan, the bread will be taller and may need about 5–10 additional minutes of baking. Begin checking near the end of that longer range so the top does not overbrown.
Serving Suggestions
Serve slices slightly warm, at room temperature, or toasted lightly the next morning. A thin layer of salted butter brings out the spices, while cream cheese adds a cool, tangy contrast to the sweet pumpkin crumb.
For a breakfast spread, serve the loaf with coffee, chai, or hot apple cider. The optional walnuts or pecans bring a pleasant crunch, while chocolate chips make the bread taste closer to a pumpkin-spiced chocolate snack cake.
This loaf also belongs on a seasonal brunch table beside savory recipes. If you are planning a gathering, consider serving a creamy dip in this hot spinach and artichoke bread bowl alongside the sweet bread.
Storage and Slicing
Cool the loaf fully before storing it so trapped steam does not make the crust damp. Wrap it well or place it in an airtight container and keep it at room temperature for a few days.
For longer storage, wrap individual slices or the whole loaf securely and freeze it. Thaw at room temperature, then warm slices gently if desired; the yogurt and oil help the bread remain pleasantly soft after thawing.
Use a serrated knife and a gentle sawing motion for the cleanest slices. Cutting while the bread is still hot can compress the center, so the full cooling period is worth the wait.
When you are in the mood for a different kind of homemade loaf, this sourdough crockpot bread offers a rustic contrast to this sweet, spiced pumpkin version.
Moist Pumpkin Bread Recipe Made with Yogurt
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together in a medium bowl.
- In a separate large bowl, whisk the pumpkin purée, yogurt, sugar, oil, eggs, and vanilla until smooth.
- Add the dry mixture to the pumpkin mixture. Stir just until no dry streaks remain, taking care not to overmix. Fold in the nuts or chocolate chips if using.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
- Cool the bread in the pan for 15 minutes, then transfer it to a wire rack. Let it cool fully for at least 30 minutes before slicing for the cleanest texture.
Notes
Final Thoughts
This moist pumpkin bread made with yogurt is a dependable fall bake with a tender crumb, fragrant spices, and an easy two-bowl method. The yogurt adds just the right amount of moisture, while the oil helps the loaf stay soft beyond the first slice.
Keep the formula exactly as written for a classic loaf, or add the pecans, walnuts, or chocolate chips when you want more texture. Once the bread has cooled fully, slice it thickly and enjoy it with coffee, tea, or a simple spread of butter.
Remember to use pumpkin purée rather than pumpkin pie filling, measure the flour carefully, and avoid overmixing. If you want another creamy pumpkin dessert for the same season, this pumpkin pie custard is a lovely companion recipe.
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