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Moist Pumpkin Bread Recipe Made with Yogurt

Moist Pumpkin Bread Recipe Made with Yogurt

A tender, warmly spiced pumpkin bread made with yogurt and baked in a standard 9 x 5-inch loaf pan. Add chopped nuts or chocolate chips for extra texture and flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups (220 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Ground cloves
Wet Ingredients
  • 1 cup (225–245 g) Pumpkin purée
  • 1/2 cup (120 g) Plain yogurt or plain Greek yogurt
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (120 ml) Neutral oil, such as canola or vegetable oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Optional Add-Ins
  • 1/2 cup Chopped pecans or walnuts
  • 1/2 cup Chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together in a medium bowl.
  3. In a separate large bowl, whisk the pumpkin purée, yogurt, sugar, oil, eggs, and vanilla until smooth.
  4. 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.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. 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.
  7. 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

Use plain, unsweetened yogurt and 100% pumpkin purée, not pumpkin pie filling. Greek yogurt creates a slightly denser, richer loaf, while regular whole-milk yogurt gives a softer, lighter crumb. For an 8 1/2 x 4 1/2-inch loaf pan, expect a taller loaf that may need about 5–10 additional minutes of baking.