Greek Yogurt Pumpkin Bread
Moist pumpkin bread made in one-bowl with Greek yogurt and canned pumpkin. No mixer needed and stays moist for days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Cooking tools:
- Loaf pan
- Cake tester
- Parchment paper
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen scale
- Bread knife
Ingredients
- ½ cup packed brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120ml)
- ¾ cup canned pumpkin purée (180g)
- ⅔ cup plain whole milk Greek yogurt (160g)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ teaspoons pumpkin pie spice
- 1½ cups all-purpose flour (160g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
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