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Healthy Greek Yogurt Pumpkin Bread: Easy Oil-Free Recipe

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This Healthy Greek Yogurt Pumpkin Bread is proof that you don’t need oil to make something truly delicious. It’s moist, tender, packed with warm fall spices, and comes together in under an hour with ingredients you probably already have in your kitchen.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour (or whole wheat pastry flour for a heartier texture)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
  • ½ teaspoon salt (fine sea salt)
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ¾ cup (170g) plain Greek yogurt (full-fat or 2% works best; avoid non-fat)
  • ¾ cup (150g) coconut sugar or brown sugar (packed lightly)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ⅓ cup (50g) dark chocolate chips (optional)
  • 2 tablespoons maple syrup (optional, for extra sweetness)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the exposed ends with non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk for about 20 seconds to aerate and distribute everything evenly. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, Greek yogurt, coconut sugar (or brown sugar), eggs, and vanilla extract. Whisk until smooth and well combined—about 30 seconds. The mixture should look thick and creamy.
  4. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently—about 10-12 strokes max. Stop as soon as you don’t see any more streaks of flour. Do not overmix.
  5. If using nuts or chocolate chips, fold them in at the very end with about 3-4 gentle strokes. The batter should be thick and slightly lumpy.
  6. Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed. If the top is browning too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper handles to lift it out and transfer it directly to the rack to cool completely. Do not slice while warm.

Notes

Don’t overmix the batter—this is the number one mistake. Room temperature ingredients matter; take eggs and yogurt out 30 minutes before baking. Check your baking soda freshness. Let the bread cool completely before slicing to avoid crumbling. The flavors improve overnight.

Nutrition

Keywords: pumpkin bread, healthy pumpkin bread, oil-free pumpkin bread, Greek yogurt pumpkin bread, fall baking, easy pumpkin bread

Find it online: https://gleamgulp.com/healthy-greek-yogurt-pumpkin-bread-easy-oil-free-recipe/