Description
A moist and tender Greek yogurt pumpkin bread recipe, perfect for fall. Enjoy the warm spices and easy preparation.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the granulated sugar, Greek yogurt, vegetable oil, and eggs. Beat until well combined. Stir in the vanilla extract.
- Add the pumpkin puree to the wet ingredients and mix until smooth. This is key for a moist Greek yogurt pumpkin bread.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix for the best texture in your Greek yogurt pumpkin bread.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. This ensures your moist pumpkin bread with Greek yogurt is fully cooked.
- Let the Greek yogurt pumpkin bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra moisture, ensure you use full-fat Greek yogurt.
- You can add chopped nuts or chocolate chips to the batter for variation in your moist Greek yogurt pumpkin bread.
- This Greek yogurt pumpkin bread is delicious toasted with butter.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
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