This is my favorite recipe for the perfect pumpkin bread. It’s lightly spiced, full of deep pumpkin flavor and is the best way to kick off pumpkin season! Made with whole grains, coconut oil and greek yogurt for extra goodness.
This post was originally published on September 1st, 2016. The photos needed a MAJOR update and I made some healthy tweaks to the original recipe. I prefer the new version but I’ve kept the old version as well. You choose whichever works best for you!
Yeah, I know. It’s September 18th and I’ve posted like 100 pumpkin recipes already. There’s probably many of you who are still hanging on to the last days of summer and hate the premature PSLs, pumpkin cookies, cakes, pastas and pies. I’m not posting this for you. You can go back to your summer salads, no bake desserts and fresh blueberry muffins.
No, this post is for my pumpkin lovers who want pumpkin season to last 10 out of 12 months of the year and who were secretly creating fall recipes and desserts in July. I know I’m not the only one. I know not everyone is ‘over’ pumpkin. The only people who are over the pumpkin craze are the people who get mad about fall recipes in September. We can ignore them. We have perfect pumpkin bread.
Perfect pumpkin bread that is soft, moist, sweet, perfectly spiced and sort of, kind of healthy. Generally, I’m not a proponent of lighter baked goods. Those people that tell you that there’s no butter or oil used, less sugar, etc. And that you can’t tell are lying. I can taste the lack of butter. The reduced sugar means it’s just lacking. I can tell.
But this pumpkin bread has only 1/4 cup of butter or coconut oil (my personal preference) and, with the addition of full fat, plain greek yogurt (or skyr! my new preference) and a full cup of (freshly roasted, if possible) pumpkin, it has an incredible texture, it’s perfectly moist and satisfying. I use 3/4 cup of dark brown sugar for even more moisture and for it’s deep, rich flavor. Another 1/4 cup of unrefined can sugar lends the necessary extra sweetness and just 1 tsp of cinnamon and 1/4 tsp of cloves compliment the pumpkin without overpowering it and make this perfect pumpkin bread shine. IIIFFFF you’re in the ‘I want really sweet pumpkin bread!’ camp, add another 1/4 cup brown or white sugar. I like it with a little less, but I also get 1/3rd of the syrup in my pumpkin spice lattes than it is supposed to come with. Know thy tastebuds.
The batter comes together in just 5 minutes, it spends about 50 torturous minutes in the oven where your house will smell unbearably delicious and drive you mad with cravings, 10 minutes of resting in the pan on a rack and out it comes to finish cooling on the rack. I can’t recommend eating it warm because, honestly, it’s so much better the next day. Sure, you can eat it a few hours later when it’s cool and it’ll be good. But you guys, the next day, it’s a completely different bread. This isn’t news- just like banana bread, pumpkin breads, cakes and the like are better the next day. It’s given time for all of the flavors to get cozy with each other and you fully regret not waiting the whole day. We both know you licked the mixing bowl, whisk and spatula clean anyway, so let that tide you over until tomorrow. You can do it. I believe in you.
- ¼ cup butter or coconut oil, melted
- ⅓ cup full fat plain greek yogurt or plain skyr
- ¾ cup dark brown sugar
- ¼ cup unrefined cane sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree, store bought or homemade
- 1 cup white whole wheat flour or whole wheat pastry flour
- ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 heaping tsp cinnamon
- ¼ tsp ground cloves
- pumpkin seeds, to sprinkle on top
- Preheat oven to 350F
- In a medium sized bowl, whisk together melted coconut oil or butter, sugars, vanilla and eggs until creamy.
- Add pumpkin puree and mix well.
- In a large bowl, sift together dry ingredients until evenly combined.
- Create a well in the middle of the flour mixture and pour the wet in to the dry. Mix gently until just combined.
- Pour batter in to a well greased and floured 8x5inch loaf pan, sprinkle with pumpkin seeds and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. All oven temperatures are different- mine bakes in 45 minutes usually.
- Remove from oven when done and allow to cool in the pan on a wire rack for 10 minutes then remove from the pan and allow to cool on the wire rack completely before slicing. Bread is best eaten the next day as the flavors develop more overnight.
Be very careful not to over bake. Since this recipe is lower in fat than most, it is easy to over bake. Check at 40 minutes and every 5 minutes after for doneness. TBH, the bread in this photo was slightly over baked because I wasn't paying attention. Still delicious, just not as amazing as usual.
Craving more fall favorites?