Greek Yogurt Pumpkin Bread

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This Greek yogurt pumpkin bread is incredibly moist, lightly sweetened, and packed with all the cozy flavors of fall!

Prep Time10

Cook Time1

Course: Breads & Muffins

Cuisine: American

Keyword: Greek yogurt pumpkin bread

Servings:

Author: Joy Shull

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

Notes

I typically check my pumpkin bread around the 30-40 minute mark to make sure it isn't browning too quickly on top, then cover it for the remainder of cook time with foil loosely over the top.

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