Description

This Pumpkin Yogurt Loaf is a moist and flavorful quick bread perfect for autumn or any time you crave a lightly spiced treat. Combining canned pumpkin puree, vanilla Greek yogurt, and warm fall spices, this loaf balances sweetness and spice with a tender crumb. Optional dark chocolate chips or nuts add texture and richness, while the use of oat flour boosts nutrition. Easy to make and baked to perfection, it’s an ideal snack, breakfast bread, or dessert.

Ingredients

Scale

Main 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 Add-ins

1/2 cup (90 g) dark chocolate chips or nuts

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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 the loaf from sticking.
Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, 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.
Mix wet and dry ingredients: 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.
Pour batter into pan: Pour the batter evenly into the prepared bread pan. Tap the pan gently on the counter to release any air bubbles. Optionally, sprinkle a small amount of brown sugar on top for a subtle crust.
Bake the loaf: Bake the loaf in the preheated oven for 40-55 minutes. Starting at 40 minutes, check for doneness by inserting a toothpick into the center. The loaf is done when the toothpick comes out clean. If the loaf is browning too quickly, loosely cover it with aluminum foil after 40 minutes to prevent burning while it finishes baking inside.
Cool the loaf: 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

Ensure you use pumpkin puree, not pumpkin pie filling, for correct texture and flavor.
You can substitute oat flour with additional all-purpose flour if oat flour is unavailable.
Use room temperature eggs for better blending and texture.
Light brown sugar adds moisture and mild caramel flavor, but you can adjust sweetness to your preference.
The optional dark chocolate chips or nuts add extra richness and texture but are not required.
To make oat flour, blend rolled or quick oats until finely ground.
Check the loaf around 40 minutes to avoid overbaking and dryness.
Slicing the loaf after it is fully cooled helps maintain its structure and prevents crumbling.