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Easy Pumpkin Bread Recipe

sliced pumpkin bread
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5 from 1 review

Moist, tender pumpkin bread made with olive oil and a touch of yogurt for the perfect fall loaf. Lightly spiced and perfectly sweet.

Ingredients

Units Scale
  • 1 3/4 cups (210 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1/2 cup (200 g) granulated sugar (or 1/4 white + 1/4 brown for more flavor)
  • 1/3 cup (120 ml) olive oil
  • 1/3 cup (80 g) plain whole milk yogurt
  • 1 cup (240 g) pumpkin purée (about 1/2 of a 15 oz can)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8½ x 4½ inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk eggs and sugar until pale and slightly thickened, about 3 minutes. Slowly whisk in the olive oil until smooth.
  4. Stir in yogurt, pumpkin purée, and vanilla until combined.
  5. Add the dry ingredients in two additions, folding gently with a spatula until no streaks of flour remain. The batter will be thick but pourable.
  6. Pour batter into the prepared pan, smoothing the top. Optional trick: dip a bench scraper about ½ inch into the center of the batter before baking. It encourages that pretty crack down the middle.
  7. Bake for 50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Recipe adapted from my Olive Oil Yogurt Loaf Cake recipe

Nutrition

Find it online: https://crave-worthy.com/pumpkin-bread-recipe/