Pumpkin Bread with Honey and Greek Yogurt

One of my favorite fall breakfasts is Greek yogurt with pumpkin puree, warm spices, and honey, sometimes topped with walnuts or granola. I love the dance of the fresh, cool taste of the pumpkin and the yogurt against the warm spices and honey. I wondered whether I could take that same flavor profile and translate it into a pumpkin bread to keep both the freshness of the bowl and the coziness of pumpkin bread on a chilly morning. I love pumpkin bread too, don’t get me wrong, but I’m not a fan of anything too sweet and I really like to taste the pumpkin.

Enter this recipe. It’s fresh and pumpkin-forward, definitely not a meek veg just lurking in the background. It’s great with honey butter on top or even homemade apple butter.

If you like, you can add walnuts in the batter or roasted pumpkin seeds on top, but I usually like to keep it simple. This is easy enough to bake with kiddos, or those who need a full cup of coffee before they can see straight. Our house has both, so we put it together first thing in the morning and work through the first cup of coffee while it bakes. Good morning indeed!

Recipe

Ingredients

½ cup Greek yogurt

¼ cup honey

1 ½ cups (300g) granulated sugar

1 15-ounce can pumpkin puree (approximately 1 ¾ cups)

2 large eggs

2 ½  cups all purpose flour (scooped and leveled, 330g)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

¼ tsp ground nutmeg

1 tbsp neutral oil, for greasing the pan

Directions

Preheat oven to 350F, then grease a 10x5 loaf pan with oil and line it with parchment paper. 

In a large mixing bowl, combine the Greek yogurt, honey, granulated sugar, pumpkin puree, and eggs until well blended.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. 

Add the flour mixture to the pumpkin mixture and stir until just combined. Make sure the oven is fully preheated before you combine or the leavening reaction will begin to fizzle out before it hits the oven!

Pour the batter into the prepared loaf pan immediately and bake for an hour to an hour and ten minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The bread will look brown well before it’s done. 

Remove the bread from the pan immediately and cool on a wire rack. 

The bread should keep well-wrapped at room temperature for two to three days, or in the freezer for up to two months.

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