Pumpkin Bread Recipe
Moist and spiced pumpkin bread, perfect for cozy fall mornings or a sweet afternoon treat.
There's something inherently comforting about the smell of pumpkin bread wafting through the house. As the leaves turn golden outside your window, baking this bread fills your kitchen with the warm aroma of cinnamon and nutmeg, instantly inviting you to curl up with a slice and a cup of tea.
Pumpkin bread has always been my go-to treat in the fall; it's like baking a hug. Growing up, my grandmother would make it for us, often using the pumpkins we'd pick ourselves. The bread was always perfectly moist, its sweetness just right to make it feel indulgent but still wholesome.
What sets this recipe apart is the addition of Greek yogurt, which keeps the bread incredibly moist without being heavy. A little trick with the spices ensures each bite is packed with flavor. It's a simple technique but makes all the difference in the world, taking this loaf from ordinary to extraordinary.
Serve this pumpkin bread warm from the oven with a pat of butter or a dollop of cream cheese. It's a delightful morning pick-me-up or an afternoon snack that pairs perfectly with a golden latte or a spiced chai.
Step-by-Step
- 01Step 1 / 8
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
- 02Step 2 / 8
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
The spices should be evenly distributed.
- 03Step 3 / 8
In a large bowl, mix the pumpkin puree, vegetable oil, Greek yogurt, granulated sugar, and brown sugar until smooth and creamy.
It should have a velvety texture.
- 04Step 4 / 8
Add the eggs one at a time to the wet ingredients, beating well after each addition.
Stir in the vanilla extract.
- 05Step 5 / 8
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Be careful not to overmix to keep the bread tender.
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- 06Step 6 / 8
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
The batter should reach about three-quarters up the sides of the pan.
- 07Step 7 / 8
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
The top should be lightly golden and slightly springy to the touch.
- 08Step 8 / 8
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Chef Tips
- •For an extra touch of sweetness, add a handful of chocolate chips or chopped nuts to the batter.
- •Use freshly grated nutmeg if possible for a more vibrant spice aroma.
- •Don't skip the yogurt—it ensures the bread stays moist and tender.
- •If using canned pumpkin, make sure it's pure pumpkin puree, not pumpkin pie filling.
- •This bread freezes well; wrap it tightly in plastic wrap and freeze for up to two months.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can bake the bread a day in advance; it actually tastes better as the flavors develop.
What can I substitute?+
Swap out the Greek yogurt for sour cream or use honey in place of brown sugar for a different sweetness.
How do I store leftovers?+
Store leftover pumpkin bread in an airtight container at room temperature for up to three days.
