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.

pumpkin bread

Ingredients Needed

All-purpose flour
Spices: pumpkin pie spice, cinnamon, and salt.
Leavening agents: baking soda and baking powder.
Greek yogurt: you will need plain unsweetened Greek yogurt for this recipe.
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.

Kitchen tips

If the top of your bread starts browning too quickly while the center is still undercooked, loosely tent the top of the pumpkin bread 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

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.