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
Scale
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.
