If you’re looking to cozy up your kitchen with an irresistible treat, this Pumpkin Yogurt Loaf Recipe is an absolute must-try. It boasts a tender crumb and a beautiful blend of warm spices, pumpkin richness, and a subtle sweetness that feels like autumn in every bite. Plus, the addition of vanilla Greek yogurt makes it moist and soft without being heavy, creating a loaf that’s as delightful for breakfast as it is for an afternoon snack with tea. I’m excited to share this cherished recipe that combines simple ingredients into a showstopping loaf your whole family will adore.
Ingredients You’ll Need
This Pumpkin Yogurt Loaf Recipe relies on straightforward, everyday ingredients that come together to create a loaf bursting with flavor and perfect texture. Each element plays an important role, from the creamy pumpkin puree that adds moisture and depth, to the spices that infuse every slice with cozy richness.
- 1 cup canned pumpkin puree: Use pure pumpkin puree, not pie filling, for the best texture and flavor.
- 1/2 cup vanilla Greek yogurt: Honey-vanilla flavored adds a touch of sweetness and keeps the loaf moist.
- 1 large egg: Room temperature eggs blend more evenly into the batter for consistent texture.
- 1 teaspoon vanilla extract: Elevates the richness with its aromatic warmth.
- 1/3 cup melted coconut oil: Adds healthy fats and a subtle tropical flavor while keeping the loaf tender.
- 3/4 cup light brown sugar: Lightly packed for natural sweetness and a hint of molasses depth.
- 1 cup all-purpose flour or white whole wheat flour: Provides structure and body to the loaf.
- 1/2 cup oat flour: Made by blending oats to add a slight nuttiness and wholesome texture.
- 1 teaspoon baking soda: The leavening agent that gives the loaf its lovely rise.
- 1/4 teaspoon salt: Enhances and balances the sweetness.
- 2 teaspoons ground cinnamon: Adds the classic warm spice note that pairs beautifully with pumpkin.
- 1 teaspoon pumpkin pie spice: A spice blend that makes this loaf distinctly seasonal and aromatic.
- 1/2 teaspoon ground nutmeg: Provides a subtle sweet heat that rounds out the spices.
- 1/2 cup dark chocolate chips or nuts (optional): For an extra dimension of flavor and texture, add if you like.
How to Make Pumpkin Yogurt Loaf Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is prepared. Grease and flour a 4.5 x 8.5-inch bread pan—this little step ensures the loaf lifts out with ease, giving you those perfect slices with no sticking or tearing.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the canned pumpkin puree, vanilla Greek yogurt, room temperature egg, vanilla extract, melted coconut oil, and light brown sugar. Whisking until smooth helps all these wonderful flavors blend perfectly and starts building the moist, tender crumb texture we’re after.
Step 3: Make Your Oat Flour
If you don’t have oat flour ready, simply blend old-fashioned or quick oats in a blender or food processor until you get a fine powder that looks like flour. Measuring the oat flour after blending is key to keeping your loaf balanced and not too dense.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix the all-purpose or white whole wheat flour, oat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. These spices are central to infusing the loaf with its signature pumpkin pie warmth. If you’re adding chocolate chips or nuts, fold them in here for even distribution.
Step 5: Bring Wet and Dry Together
Gradually add the dry ingredients to your wet mixture, stirring gently just until blended. Stopping around one minute of mixing prevents overworking the batter, which helps keep the loaf soft and avoids a tough texture. It’s all about gentle folding here, like you’re tucking in a warm blanket.
Step 6: Pour and Prep for Baking
Pour the batter evenly into your prepared loaf pan, then give it a gentle tap on the counter to release any air bubbles. For a touch of crusty sweetness, sprinkle a little brown sugar on top if you like. This creates a lovely texture contrast once baked.
Step 7: Bake to Perfection
Bake your loaf in the preheated oven for 40 to 55 minutes. Begin checking at the 40-minute mark by inserting a toothpick into the center; if it comes out clean, your loaf is done. If it starts to brown too quickly on top, loosely cover it with foil to prevent burning while the inside finishes baking.
Step 8: Cool Before Slicing
When your loaf is out of the oven, let it sit in the pan for 10 minutes before releasing it onto a wire cooling rack. Cooling completely before slicing helps the loaf set, making those slices neat and less crumbly—perfect for showing off your beautiful bake.
How to Serve Pumpkin Yogurt Loaf Recipe
Garnishes
Sprinkle a dusting of powdered sugar or a drizzle of maple glaze for a simple yet elegant touch. Fresh whipped cream or a smear of softened butter enhances the moistness, making every bite feel like an indulgent little celebration.
Side Dishes
This loaf pairs wonderfully with a hot cup of coffee or chai tea, balancing the warm spices perfectly. For a more substantial approach, consider serving alongside creamy yogurt topped with fresh berries to echo the flavors and add a refreshing contrast.
Creative Ways to Present
Try slicing the loaf and toasting it lightly—then spread with nut butter and a drizzle of honey for a breakfast treat. For gatherings, cut into small squares topped with cream cheese frosting for an irresistible mini dessert experience that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Yogurt Loaf Recipe fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. This way, it stays moist and flavorful without drying out.
Freezing
This loaf freezes beautifully! Wrap it securely in plastic wrap and then in foil or place in a resealable freezer bag. It can be frozen for up to 3 months—just thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in the microwave for 10-15 seconds or toast them lightly to revive that just-baked softness and aroma. This small step will make every bite taste freshly made and comforting.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but requires cooking and pureeing until smooth before measuring. Canned pumpkin puree is convenient and has a consistent texture, which helps maintain the perfect loaf structure.
Is it necessary to use Greek yogurt in this recipe?
Greek yogurt adds moisture and tangy richness while supporting the loaf’s soft texture. You can substitute with regular yogurt, but Greek yogurt’s thicker consistency usually yields the best results.
Can I make this loaf gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and use certified gluten-free oats to make your oat flour. Make sure your baking soda and other spices are gluten-free as well.
What if I don’t have coconut oil?
You can replace melted coconut oil with an equal amount of melted butter or a neutral-flavored oil like vegetable or canola oil. Each option will slightly change the flavor but still keep the loaf moist and tender.
Can I add mix-ins other than chocolate chips or nuts?
Absolutely! Dried cranberries, raisins, or shredded coconut all make tasty additions. Feel free to experiment, but keep the quantity moderate to avoid weighing down the batter.
Final Thoughts
Making this Pumpkin Yogurt Loaf Recipe is like wrapping yourself in a warm, comforting hug from the inside out. Its incredible balance of spices, pumpkin, and creamy yogurt makes it a real winner any time of day. I truly hope you enjoy baking and sharing this delightful loaf as much as I do—it’s a recipe that never fails to bring smiles and a little extra joy to the table.
Print
Pumpkin Yogurt Loaf Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful pumpkin yogurt loaf combining the natural sweetness of pumpkin puree and vanilla Greek yogurt with warm spices like cinnamon and nutmeg. This easy-to-make loaf is perfect for fall breakfasts or snacks, featuring optional dark chocolate chips or nuts for added texture and indulgence.
Ingredients
Wet Ingredients
- 1 cup (240 ml) canned pumpkin puree, ensure it is puree, not pie filling
- 1/2 cup (120 ml) vanilla Greek yogurt, honey-vanilla recommended for sweetness
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) melted coconut oil, measured after melting
- 3/4 cup (150 g) light brown sugar, packed lightly
Dry Ingredients
- 1 cup (120 g) all-purpose flour or white whole wheat flour
- 1/2 cup (50 g) oat flour (made by blending rolled or quick oats)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
Optional
- 1/2 cup (90 g) dark chocolate chips or nuts
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Grease and flour a 4.5 x 8.5-inch bread pan to ensure even baking and prevent sticking.
- Mix Wet Ingredients. In a large bowl, whisk together the canned pumpkin, vanilla Greek yogurt, egg, vanilla extract, melted coconut oil, and light brown sugar until the mixture is smooth and well combined.
- Prepare Oat Flour. If you do not have oat flour ready, blend old-fashioned or quick oats in a blender or food processor until they become a fine powder resembling flour. Measure the oat flour after blending to ensure accuracy.
- Combine Dry Ingredients. In a separate bowl, mix the all-purpose flour (or white whole wheat flour), oat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg until well combined. Fold in the optional dark chocolate chips or nuts if using.
- Combine Wet and Dry Mixtures. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just blended. Avoid overmixing to prevent a dense or tough texture; stop mixing around 1 minute once ingredients are combined.
- Fill Pan and Add Topping. Pour the batter evenly into the prepared bread pan. Tap the pan gently on the counter to release air bubbles. Optionally, sprinkle a small amount of brown sugar on top for a crust.
- Bake the Loaf. Bake the loaf in the preheated oven for 40-55 minutes. At 40 minutes, begin checking for doneness by inserting a toothpick into the center of the loaf. It is done when the toothpick comes out clean. If the loaf browns too quickly, loosely cover it with aluminum foil after 40 minutes to avoid burning while the loaf finishes baking inside.
- Cool. Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then, transfer it to a wire cooling rack and cool completely before slicing to prevent crumbling.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Room temperature egg helps with better mixing and texture.
- Oat flour can be made easily at home by blending rolled oats, saving cost and ensuring freshness.
- Do not overmix the batter to maintain a tender crumb.
- Dark chocolate chips or nuts add texture but can be omitted for a simpler loaf.
- Letting the loaf cool fully before slicing prevents crumbling and maintains shape.
