If you have a craving for something cozy, warmly spiced, and incredibly moist, this Pumpkin Yogurt Loaf Recipe is here to brighten your baking day. The blend of creamy pumpkin puree with tangy vanilla Greek yogurt creates a luscious texture that is balanced perfectly by the rich spices and a hint of sweetness. Whether you’re venturing into autumn flavors or simply want a delightful loaf that doubles as a breakfast treat or afternoon snack, this recipe delivers comfort with every slice. Trust me, once you try this Pumpkin Yogurt Loaf Recipe, it’ll quickly become one of your cherished favorites to whip up again and again.
Ingredients You’ll Need
You probably already have most of these pantry staples on hand, which makes this recipe a breeze to gather. Each ingredient is chosen to enhance the loaf’s flavor, texture, and that beautiful autumnal color we all adore. From the moist pumpkin puree to the warming spices and the creamy yogurt, every component plays a starring role in this cozy loaf.
- 1 cup canned pumpkin puree: Be sure to use puree, not pumpkin pie filling, for the right moisture and natural sweetness.
- 1/2 cup vanilla Greek yogurt: Honey-vanilla flavor adds a subtle sweetness and tender crumb to the loaf.
- 1 large egg: Helps bind the ingredients and adds a lovely richness.
- 1 teaspoon vanilla extract: Brings out all the warm flavors beautifully.
- 1/3 cup melted coconut oil: Adds moisture and a mild, nutty undertone; measure after melting for accuracy.
- 3/4 cup light brown sugar: Packed lightly, it contributes to the loaf’s tender texture and caramel notes.
- 1 cup all-purpose flour or white whole wheat flour: The base that holds everything together with a delightful crumb.
- 1/2 cup oat flour: Made from blended oats, it adds a subtle nuttiness and helps keep the loaf tender.
- 1 teaspoon baking soda: Essential for the perfect rise and lightness.
- 1/4 teaspoon salt: Balances the sweetness and enhances the spices.
- 2 teaspoons ground cinnamon: The cornerstone spice that warms every bite.
- 1 teaspoon pumpkin pie spice: The magical mix that gives this loaf its classic pumpkin flavor.
- 1/2 teaspoon ground nutmeg: Adds just the right hint of earthiness and depth.
- 1/2 cup dark chocolate chips or nuts (optional): To add texture and a delicious contrast if you’re feeling indulgent.
How to Make Pumpkin Yogurt Loaf Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This step ensures the loaf bakes evenly from the second it hits the oven. Grease and lightly flour a 4.5 x 8.5-inch bread pan so the loaf doesn’t stick and comes out perfectly shaped.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, vanilla Greek yogurt, egg, vanilla extract, melted coconut oil, and light brown sugar until smooth and well combined. This mixture is the moist foundation of your loaf and layering these flavors creates that irresistible taste.
Step 3: Prepare the Oat Flour
If you don’t already have oat flour, no worries — just blitz some rolled or quick oats in a blender or food processor until finely ground. Measure it carefully after blending to ensure the right texture, which contributes to a tender crumb and slight nuttiness in the loaf.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose or whole wheat flour, oat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. If you’re adding chocolate chips or nuts, fold them in here so they’re evenly distributed throughout your batter.
Step 5: Bring Wet and Dry Together
Gradually mix the dry ingredients into the wet mixture. Stir gently and just until combined to avoid a dense loaf — about one minute of mixing should do. Overmixing can toughen the texture, so be gentle and stop as soon as you see a cohesive batter.
Step 6: Pour and Smooth the Batter
Transfer your batter to the prepared pan, spreading it out evenly and tapping the pan gently on the countertop to release any air bubbles. For a sweet, crunchy top crust, sprinkle a light dusting of brown sugar before baking.
Step 7: Bake to Perfection
Bake your loaf for 40 to 55 minutes. Start checking at 40 minutes by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs. To prevent the top from browning too quickly, you can tent it loosely with foil after 40 minutes if needed.
Step 8: Cool Before Slicing
Allow the loaf to cool in the pan for 10 minutes before carefully turning it out onto a wire rack. Cooling completely before slicing helps the loaf set and keeps slices neat without crumbling.
How to Serve Pumpkin Yogurt Loaf Recipe
Garnishes
Adding a simple glaze of cream cheese frosting, maple glaze, or a dusting of powdered sugar takes this loaf from delicious to divine. Toasted pecans or a sprinkle of cinnamon sugar on top give it an inviting crunch and decorative flair.
Side Dishes
This loaf pairs beautifully with a hot cup of coffee, chai tea, or your morning latte. For a heartier breakfast, serve alongside fresh fruit or Greek yogurt to complement the loaf’s creaminess and spice.
Creative Ways to Present
Make a festive pumpkin-themed brunch by plating slices with dollops of spiced whipped cream and garnishing with pumpkin seeds. Cut into mini loaf slices for elegant finger food, perfect for sharing with friends or as a cozy treat at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin yogurt loaf fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It will maintain its moist texture for up to 4 days at room temperature or up to a week in the fridge.
Freezing
To extend the shelf life, freeze slices individually wrapped in plastic and stored inside a freezer-safe bag or container. This way, you can enjoy a slice anytime, reheating it gently when craving that freshly baked taste.
Reheating
Warm your slices in the microwave for 20 to 30 seconds, or toast lightly in a toaster oven to revive softness and enhance the flavors. If frozen, let slices thaw briefly at room temperature before reheating for the best experience.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to roast and puree the fresh pumpkin first to get the right consistency and moisture. Canned puree is convenient and consistent, which is why it’s recommended for this Pumpkin Yogurt Loaf Recipe.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose and oat flours with a 1-to-1 gluten-free flour blend, making sure it contains xanthan gum or another binder to maintain the loaf’s structure.
Can I replace the coconut oil with butter?
Yes, melted butter works wonderfully and adds a rich flavor. Use the same measurement, and it will yield a slightly different but equally delicious result.
How can I make this loaf more chocolatey?
Increase the dark chocolate chips to 3/4 cup or melt some chocolate to swirl into the batter before baking. This gives a delightful chocolate punch to every bite.
Is the yogurt necessary in this Pumpkin Yogurt Loaf Recipe?
Yes, the yogurt adds moisture and a slight tang that balances the sweetness and spices. Substituting it with sour cream or buttermilk can work, but the taste and texture might vary slightly.
Final Thoughts
There is just something incredibly heartwarming about the Pumpkin Yogurt Loaf Recipe that makes it a staple for cozy mornings and sweet moments throughout the day. Its balance of flavors, moist texture, and ease of preparation make it a perfect recipe to keep in your baking repertoire. So grab your ingredients, have fun baking, and enjoy this loaf fresh from your oven or shared with loved ones. It’s pure autumn bliss in every slice!
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Pumpkin Yogurt Loaf Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Yogurt Loaf is a moist and flavorful autumn-inspired bread that combines the natural sweetness and moisture of canned pumpkin with the creamy tang of vanilla Greek yogurt. With warm spices like cinnamon, nutmeg, and pumpkin pie spice, this loaf delivers a perfect balance of taste and texture. It’s easy to prepare and bakes to a tender crumb, making it a delightful treat for breakfast, snack, or dessert.
Ingredients
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)
- 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
- 1/2 cup (90 g) dark chocolate chips or nuts (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 4.5 x 8.5-inch bread pan thoroughly 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.
- Make Oat Flour (if needed): If you don’t 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, ground cinnamon, pumpkin pie spice, and ground nutmeg until well combined. Fold in the dark chocolate chips or nuts if using.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just blended. Be careful to avoid overmixing; stop mixing around one minute after the ingredients are combined to prevent a dense or tough texture.
- Transfer Batter to Pan: Pour the batter evenly into the prepared bread pan. Tap the pan gently on the counter to release any trapped air bubbles. Optionally, sprinkle a small amount of brown sugar on top for a crunchy crust.
- Bake the Loaf: Bake the loaf in the preheated oven for 40 to 55 minutes. Begin checking for doneness at 40 minutes by inserting a toothpick into the center; it should come out clean. If the loaf browns too quickly, loosely cover it with aluminum foil after 40 minutes to prevent burning while it finishes baking inside.
- Cool Before Serving: 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 allow it to cool completely before slicing. This helps prevent crumbling and ensures neat slices.
Notes
- Ensure to use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
- Melt coconut oil gently and measure after melting for accurate liquid measurement.
- Room temperature egg mixes better with other ingredients.
- Using oat flour adds a subtle nuttiness and more fiber; you can make it at home from rolled oats if unavailable.
- Do not overmix the batter to keep the loaf light and soft.
- Check the loaf starting at 40 minutes to prevent overbaking and dryness.
- Allow the loaf to cool completely before slicing to maintain structure and texture.
- Optional additions like dark chocolate chips or nuts add extra texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
