Greek Yogurt Pumpkin Bread
Published Nov 11, 2025
This Greek yogurt pumpkin bread is incredibly moist, lightly sweetened, and packed with all the cozy flavors of fall!
Meet Greek yogurt pumpkin bread: perfectly moist, lightly sweetened fall deliciousness.
While I love a classic slice of pumpkin bread, sometimes I’m craving a snack that is a little bit lighter that could also pass for breakfast when I’m in a hurry.
This pumpkin bread is just that! It’s sweet without being overly so, incredibly moist thanks to a combination of oil and Greek yogurt, and has all the delicious cozy flavor of fall.
Ingredients Needed
The full recipe with instructions is at the bottom of this post, but here is a quick overview of what you will need to make Greek yogurt pumpkin bread.
- All-purpose flour
- Spices: pumpkin pie spice, cinnamon, salt.
- Leavening agents: baking soda and baking powder.
- Greek yogurt: plain unsweetened variety.
- Canned pumpkin: not pumpkin pie filling.
- Olive oil: oil adds the best moist crumb to this pumpkin bread.
- Eggs
- Vanilla extract
- Sweeteners: brown sugar and pure maple syrup
How to make Greek yogurt pumpkin bread
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder.
Step 2: In a separate bowl, whisk together the wet ingredients: Greek yogurt, pumpkin, olive oil, eggs, vanilla extract, brown sugar, and pure maple syrup.
Step 3: Add the dry ingredients to the wet, and mix them together until just combined using a rubber spatula. Be careful not over mix the batter.
Step 4: Grease a 5 by 9 loaf pan with cooking spray and pour the batter in, smoothing out the top with your spatula.
Step 5: Bake the pumpkin bread at 350 degrees for 55-65 minutes, or until a toothpick inserted comes out clean.
Joy’s Tip
If the top of your bread starts browning too quickly while the center is still undercooked, loosely tent the top with foil. This allows the loaf to finish baking evenly without burning on top. I typically check mine around 35–45 minutes and then add the foil for the rest of the bake time.
Melted butter vs. oil
For this recipe I recommend using oil. While melted butter does technically work, I have found that it results in a less moist crumb. You can use any neutral cooking oil like olive oil or vegetable oil.
This pumpkin bread is absolutely delicious and you would never guess that it uses Greek yogurt. Add this recipe to your fall baking list this year!
Storing leftovers
Leftover pumpkin bread can be stored in an airtight container in the refrigerator for 4-5 days for best freshness.
More Pumpkin Recipes
Greek Yogurt Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup plain whole milk Greek yogurt
- 1 cup canned pumpkin
- 1/3 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup maple syrup
Instructions
- Whisk together the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder in a mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, pumpkin, olive oil, eggs, vanilla extract, brown sugar, and maple syrup.
- Add the dry ingredients to the wet, and mix them together until just combined using a rubber spatula. Do not over mix the batter.
- Grease a 5 by 9 loaf pan with cooking spray and pour the batter in, then smooth out the top.
- Bake the pumpkin bread at 350 degrees for 55-65 minutes, or until a toothpick inserted comes out clean. Tent the top with foil if the bread is browning too quickly but the center is not done. See Notes
