This one bowlGreek yogurt pumpkinbread is made without butter or oil, but so tenderand flavourfulthat you’d never be able to tell! Naturally sweetenedwith plenty pumpkin spiceflavour, it makes a great healthier alternative to a traditional favourite!
And for those of you who aren’t quite ready to start working on yourorange glow? That’s what Pinterest is for! I actually started somefall and pumpkin boards a few weeks ago to build them up before the season really takes off, and my mind is basically in full-on FALL MODE because ofall thepumpkin, apple, pecan, sweet potato, salted caramel, cinnamon, etc. recipes I’ve been pinning.
I don’t hate it. In fact, if you need me, look for mein thefront seat of the bandwagon. I’ll be the one hanging out with a loaf ofthisone bowl chocolate chip pumpkin bread…
Healthy Morning Glory Pumpkin Bread
Truth be told, I’m kind of on the fence with pumpkin myself at the moment. Normally, I have no problem sneaking spoonfuls of itstraight from the can while I’m baking, but this year? Not so much.
Granted, that might bebecause there’s currently a shortage of my favourite brand of pumpkin* and I’m forced to use one that doesn’t taste as great, but… no. That’s definitely it.Just because it says “pumpkin” on the can doesn’t mean there’s good quality pumpkin
So if you go ahead and read the recipe, you’ll notice that it only calls for 1/2 cup of puree. Most pumpkin bread recipes call for 1 cup, so you might be wondering why I’m cheating you on the extra pumpkin flavour. Funny story, that.
Healthy Pumpkin Bread
Usea whole cup, but I wasn’t entirely happy with how it came out so I decidedto make it again with a few tweaks. I was all psyched aboutit… until I realized that I didn’t have the extra can of pumpkin that I thought was sitting in my pantry. I only had a little over1/2 cup that I wasable to scrape outfrom my already open can. And to make matters worse, I only had 1/4 cup of Greek yogurt, when I usually use 1/2 cup of that as well.
Now, most people would probably recommend going to the store and picking up more at that point, buuuuuut I was feeling especially lazy on this particular day, so I decided to scrap my original plan of adding more flour and just decrease the wet ingredients instead… And when I say “decided to, ” I mean I basically had no other choice.
This one bowl Greek yogurt pumpkin bread is ridiculously soft and tender, despite the fact that it’s made without any butter or oil. Andless wet ingredients overall.
Pumpkin Greek Yogurt Bread
Since it letsthe spicesshine through a lot more. And let’s face it… we eat pumpkin spice mostly for the spice. Or at least I do. At this point.
The whole recipe only calls for 6 tablespoons of coconut sugar, which I found to be just enough… especially with the chocolate chips and spices adding so much flavour. But if you like your bread a little sweeter or you aren’t using chocolate chips? Definitely feel free to add another 3 or 4 tablespoons of sugar. You really should be using chocolate, though – that combo is BOMB.
And the best part? Everything is super easy and made in one bowl. Just mix the wet, slowly add in the flour, and voila! Deliciously healthy pumpkin bread, jut begging to be eaten…
One Bowl Greek Yogurt Pumpkin Bread
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
* You can also use brown sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d probably go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I’ve also had readers say that an all-purpose gluten-free mix works as well.
*Disclosure: Some of the links included in this post may be affiliate links andI will earn a small commission if you purchase through them, at no additional cost to you. I only recommend products or services I use personally use and believe will add value to my readers. Thank you so much foryour support!Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, thisHealthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.
Pumpkin Bread Recipe
With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn.
Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall.
5 Star Review “Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!” — Amanda —
Pumpkin Chocolate Chip Bread
I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.
For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
The Best Healthy Pumpkin Banana Bread • Unicorns In The Kitchen
Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.
No. Wheat flour and almond flour behave very, very differently in recipes so you typically cannot make a 1:1 swap in recipes without altering other ingredients. Check out my recipe for Paleo Pumpkin Bread or Almond Flour Pumpkin Muffins instead.
The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist.
Pumpkin Bread With Chocolate Chip Streusel Recipe
Serving: 1 slice (of 10) Calories: 161 kcal Carbohydrates: 30 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 17 mg Potassium: 122 mg Fiber: 3 g Sugar: 15 g Vitamin A: 5744 IU Vitamin C: 2 mg Calcium: 36 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!If you’re looking for a way to kick your regular pumpkin loaf up a notch, you’ll be surprised at how delicious and easy it is to make this enticing Pumpkin Greek Yogurt Bread. Not only does it taste great, but it’s also has healthy protein and nutrients in it!
More yogurt? Check out this Fresh Strawberry Yogurt Cake, these 20 Dessert Recipes Using Greek Yogurt and this easyOne Minute Cheesecake Yogurt Pudding!
Greek Yogurt Pumpkin Banana Bread
Besides being an easy fall baking recipe from start to finish, this delicious, tangy, moist yogurt pumpkin bread is the perfect way to transform your basic bread recipe into a flavorful, healthy breakfast or snack.
Whether you’re looking for a healthier alternative to a classic pumpkin bread recipe or just something to satisfy the pumpkin-craving season, this pumpkin Greek yogurt bread will be sure to hit the spot with its deliciously sweet, pumpkin flavor and light texture.
This spiced-up version of traditional quick bread uses our favorite Greek yogurt to add protein, moisture, and give it a unique twist.
Lightened Up Pumpkin Spice Bread Amee's Savory Dish
Best of all, this healthy version of pumpkin bread stays soft and moist, making it the perfect treat to have with your morning coffee or tea or a healthy snack in the afternoon. Plus, with the simple instructions, you can have your very own, homemade pumpkin Greek yogurt bread in no time.
Make this pumpkin Greek yogurt bread that is as flavorful as it is healthy, with even more healthy options included, and get some tips for making it the perfect texture. So, let’s get baking!
Room Temperature/Fridge - Once the bread cools, wrap it in plastic wrap or in an airtight container. You can keep it at room temperature for up to 5 days. After 3 days, put it in the fridge so it lasts longer – up to 7 days.
One Bowl Greek Yogurt Pumpkin Bread Recipe
Freezing - Put leftovers in an airtight container or a resealable plastic bag for 4 days in the freezer. To keep longer, wrap in heavy-duty foil or plastic wrap and put in a sealed container or freezer bag. Freeze these for up to 2 months.
Whether enjoyed as a breakfast item with a cup of coffee, as a beautiful centerpiece in a Thanksgiving
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