Description

This Pumpkin Yogurt Loaf is a moist and flavorful autumn-inspired bread that combines the natural sweetness and moisture of canned pumpkin with the creamy tang of vanilla Greek yogurt. With warm spices like cinnamon, nutmeg, and pumpkin pie spice, this loaf delivers a perfect balance of taste and texture. It’s easy to prepare and bakes to a tender crumb, making it a delightful treat for breakfast, snack, or dessert.

Ingredients

Scale

Main Ingredients

1 cup (240 ml) canned pumpkin puree (ensure it is puree, not pie filling)
1/2 cup (120 ml) vanilla Greek yogurt (honey-vanilla recommended for sweetness)
1 large egg (preferably at room temperature)
1 teaspoon vanilla extract
1/3 cup (80 ml) melted coconut oil, measured after melting
3/4 cup (150 g) light brown sugar (packed lightly)
1 cup (120 g) all-purpose flour or white whole wheat flour
1/2 cup (50 g) oat flour (made by blending rolled or quick oats)
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 cup (90 g) dark chocolate chips or nuts (optional)

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 4.5 x 8.5-inch bread pan thoroughly to ensure even baking and prevent the loaf from sticking.
Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, vanilla Greek yogurt, egg, vanilla extract, melted coconut oil, and light brown sugar until the mixture is smooth and well combined.
Make Oat Flour (if needed): If you don’t have oat flour ready, blend old-fashioned or quick oats in a blender or food processor until they become a fine powder resembling flour. Measure the oat flour after blending to ensure accuracy.
Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour (or white whole wheat flour), oat flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg until well combined. Fold in the dark chocolate chips or nuts if using.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just blended. Be careful to avoid overmixing; stop mixing around one minute after the ingredients are combined to prevent a dense or tough texture.
Transfer Batter to Pan: Pour the batter evenly into the prepared bread pan. Tap the pan gently on the counter to release any trapped air bubbles. Optionally, sprinkle a small amount of brown sugar on top for a crunchy crust.
Bake the Loaf: Bake the loaf in the preheated oven for 40 to 55 minutes. Begin checking for doneness at 40 minutes by inserting a toothpick into the center; it should come out clean. If the loaf browns too quickly, loosely cover it with aluminum foil after 40 minutes to prevent burning while it finishes baking inside.
Cool Before Serving: Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then, transfer it to a wire cooling rack and allow it to cool completely before slicing. This helps prevent crumbling and ensures neat slices.

Notes

Ensure to use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
Melt coconut oil gently and measure after melting for accurate liquid measurement.
Room temperature egg mixes better with other ingredients.
Using oat flour adds a subtle nuttiness and more fiber; you can make it at home from rolled oats if unavailable.
Do not overmix the batter to keep the loaf light and soft.
Check the loaf starting at 40 minutes to prevent overbaking and dryness.
Allow the loaf to cool completely before slicing to maintain structure and texture.
Optional additions like dark chocolate chips or nuts add extra texture and flavor.