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This pumpkin bread is everything you want in the fall. Cozy, comforting, and filled with just the right amount of sweetness and warm spices! Made with real food ingredients, lightened up with Greek yogurt, and still perfectly moist. No mixer required for this easy bread!!
Every year when summer winds down and that first little chill hits the air, I immediately start craving pumpkin bread. Baking a loaf feels like the official start of fall! And since I can never stop at just one cozy pumpkin recipe, I also love making Pumpkin Chia Apple Porridge on chilly mornings. You can always find more pumpkin recipes here if you’re looking for new ways to enjoy the season.
Why You’ll Love This Pumpkin Bread
This recipe has become a family favorite for so many reasons:
- Versatile treat: Breakfast, snack, or dessert… it fits all! Pair with coffee in the morning or a little butter for dessert.
- Perfect texture: After testing multiple times, I landed on a blend of avocado oil and Greek yogurt. As a nutritionist, I love sneaking in more protein while also keeping it light and moist.
- Freezer-friendly: Slice, freeze, and enjoy a quick grab-and-go option anytime.
- Simple to make: One bowl for wet ingredients, one for dry, stir together and bake. That’s it!
How to Make Easy Pumpkin Bread
Making this pumpkin bread couldn’t be simpler. Here’s the step-by-step:
- Preheat oven to 350°F and lightly grease a 9×5 loaf pan.
- In one bowl, whisk together the dry ingredients (flour, baking soda, salt, and spices).
- In a separate bowl, whisk the eggs and sugars until smooth, then add in the pumpkin puree, yogurt, oil, orange juice, and zest.
- Gently stir the dry and wet mixtures together until just combined.
- Pour the batter into the loaf pan and bake for 55–60 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.
That’s it! A perfectly moist, flavorful loaf without any extra fuss.
Serving, Storing, and Meal Prep
Fresh out of the oven pumpkin bread is pure bliss!! A warm slice with butter or whipped cottage cheese is my favorite way to enjoy it.
To store, slice the loaf once cooled and keep in an airtight container. For longer storage, freeze the slices. A quick 30 seconds in the microwave brings them back to life. Perfect for meal prep!
My kids love having a slice tucked into their lunchbox, as an after-school snack, or even for a simple breakfast on busy mornings.
Easy and Lightened Up Pumpkin Bread
Ingredients
- 1 3/4 cup All-Purpose flour
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 2 tsp Cinnamon
- 1/2 tsp Cloves
- 1/4 tsp Nutmeg
- 1/4 tsp Ground ginger
- 2 large Eggs
- 1/2 cup Granulated sugar
- 3/4 cup Packed brown sugar
- 1 14oz can Pumpkin puree
- 1/3 cup Avocado oil or vegetable oil
- 1/3 cup Greek yogurt
- 1/4 cup Juice of an orange
- 1 tsp Orange zest
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×5 loaf pan. Set aside.
- In a medium sized bowl, mix together the dry ingredients: flour, baking soda, salt, and spices.
- In a large bowl, whisk together the eggs and sugars until smooth. Now stir in pumpkin, oil, yogurt, orange juice, and orange zest. Pour in the dry ingredients and continue to mix using a rubber spatula. Be sure to scrape along the bottom of the bowl and the sides until no dry pockets remain.
- Pour the batter into the prepared pan and transfer to the oven. Bake for 55 minutes to 1 hour. At the 45 minute mark, you may want to cover with aluminum foil to prevent browning at the top.
- After the bread cools for about 15 minutes, remove from pan. You can begin cutting into the bread 20 minutes after pulling out of the oven, or wait until completely cooled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
