Pumpkin bread recipe | A healthy life for me

This yogurt-pumpkin bread with hints of brown sugar molasses will make your kitchen smell of cozy fall spices. It’s made with whole wheat flour for an earthy, fluffy bread that you can definitely enjoy for breakfast.

Why you’ll love this recipe

If you love classic pumpkin dessert recipes, this warm spiced pumpkin bread will be a hit when the leaves start to fall.

• Suitable for the freezer. Pull it out of the freezer whenever you need a last-minute breakfast or treat.
• healthy The combination of whole wheat flour and Greek yogurt make this sweet bread a healthier alternative to store-bought.
• Great for fall. Warm spices, pumpkin puree, and brown sugar are exactly what fall tastes like.
• versatile Turn it into muffins, add vanilla protein powder, top it with creamy ice cream, or add chewy blueberries.

What you will need

Whole-wheat nut flour, spicy cinnamon, and earthy nutmeg pair beautifully with pumpkin puree. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• all purpose flour – Don’t swap it for cake flour because it won’t give the bread the structure it needs.
• whole wheat flour – It has a naturally earthy flavor that enhances the spices in the dough.
• Copper powder – Check the expiration date to make sure it hasn’t gone bad.
• baking soda – Break up small clumps with your fingers before adding them.
• salt – Kosher salt is best for this. Avoid coarse sea salt because it is difficult to dissolve.
• spices – You need ground cinnamon and nutmeg.
• pumpkin puree – Choose an organic or sugar-free puree.
• brown sugar – Dark brown sugar is best, but light brown sugar is fine too.
• greek yogurt – I prefer the fat-free, sugar-free types.
• Canola oil – Vegetable oil, corn oil, and coconut oil also work.
• egg whites – Make sure they are at room temperature so they don’t separate the dough.
• vanilla extract – Use clear or pure (brown) extract.

How to make pumpkin bread

This fluffy pumpkin bread gets its natural golden color from the velvety pumpkin puree and brown sugar in the dough. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat to 350F. Grease an 8.5 x 4.5-inch pan with nonstick spray. You can also rub it with butter and dust it with flour if you prefer. Put it aside.
• Beat the dry ingredients. Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl until well combined.
• Mix the wet ingredients. Beat the pumpkin puree, brown sugar, yogurt, oil and egg whites in a separate bowl on low speed until smooth. Add the vanilla extract.

• Fold them over. Gently mix the dry ingredients into the wet mixture. Continue beating until just combined.
• bake it Pour the batter into the prepared pan. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
• to serve Remove the cake from the pan. Place on a wire rack to cool completely. Cut, serve and enjoy!

Tips and variations

This tender pumpkin bread can go from a breakfast recipe to dessert by adding fluffy cream cheese buttercream.

• freeze it Top the bread with Cool Whip or your vanilla, chocolate, cream cheese or caramel buttercream for creamy richness.
• Add protein. Add 1 scoop of vanilla protein powder to the dry ingredients for a stronger bite in the morning.
• make muffins Line a muffin tin with cupcake liners. Fill them with batter until they are 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• line it up Avoid sticking by lining the bottom and sides of the pan with parchment paper. Avoid aluminum foil.
• Use plugins. Stir 1/2-1 cup chopped pecans, walnuts, chewy cranberries or raisins into the batter for added flavor and texture.
• Add a swirl. Pour 1/4 cup peanut butter, almond butter, or chocolate hazelnut spread over batter once in pan. Use a toothpick to swirl it, creating patterns. Bake as usual.
• go matcha Mix 3 tablespoons of matcha powder with the dry ingredients for a green tea variation of this recipe.
• Make it chocolate. Whisk 1/4 cup unsweetened cocoa powder into the dry ingredients and fold 1/2 cup mini chocolate chips into the batter.

Proper storage

Make sure it is completely cooled before storing to prevent it from spoiling.

• Counter: Place in a paper bag, container, or pie dish for up to 3 days.
• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Wrap it, whole or sliced, in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for 20-30 minutes.

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