I keep pinning and saving pumpkin recipes with lots of different flavor combinations this season. You can find recipes for pumpkin bread with ginger, chocolate chips, cream cheese, maple icing, crumb topping, and more. While these all sound delicious, and while I am eager to try a couple new ideas, my go-to pumpkin bread recipe is simple.

Simply Pumpkin Bread - Kat Treats with MyUntangledLife.com

It is moist, flavored with pumpkin pie spices, and needs no embellishment. This pumpkin bread has become the traditional breakfast to accompany the Macy’s Thanksgiving Day Parade every year. As I write this post, this bread is filling my home with the most amazing, fall-like aroma. This recipe is a modified version of a trusted favorite from a friend’s mother. My friend would receive a loaf or two of this bread in the mail around Thanksgiving every year. When I was lucky enough to taste some the first time, I knew that I needed to have the recipe. The one thing that I never liked about the recipe is that it used a lot of both sugar and vegetable oil. Over the years, in addition to adding some spices, I have scaled the sugar back a bit and swapped some of the white sugar for brown.  This year I decided to try substituting plain Chobani Greek yogurt for some of the oil. My hope was that it would give a little extra flavor to the bread. I was not disappointed. This bread is moist, tender, spiced nicely, and perfect with a cup of coffee. Best of all, this recipe is easy enough to put together any time, even the night before Thanksgiving!

Pumkpin Bread Mise en Place - MyUntangled Life

Simply Pumpkin Bread
Recipe type: quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • ½ cup plain Chobani Greek yogurt (one 5.3-ounce container)
  • ⅓ cup vegetable oil
  • 3 eggs, lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1½ cups white sugar
  • 1 cup brown sugar, lightly packed
  • 3 cups flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 cup chocolate chunks or chopped walnuts or pecans (optional)
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour either two loaf pans or one Bundt pan.
  3. Blend together eggs, yogurt, oil, and pumpkin. Add in sugars and stir until combined.
  4. Whisk dry ingredients together in a separate bowl.
  5. Add dry ingredients to the pumpkin mixture and stir until just combined.
  6. Stir in nuts, if using.
  7. Pour mixture into pan(s).
  8. Bake for approximately 40-50 minutes for loaf pans or 50-60 minutes for the Bundt pan, or until a toothpick comes out mostly clean.
  9. Cool in pan on wire rack for 15 minutes. Turn out and finish cooling on rack.
  10. Serve plain or with butter or cream cheese.
This recipe freezes well. Wrap tightly in plastic and foil before placing in freezer. Put wrapped loaf out on counter the night before you want to eat it.

Get to know Kathleen MacArthur (78 Posts)

Kat has enjoyed baking and cooking for as long as she can remember. Her grandmother, Rita, was a great baker—especially of pies. Inspired by Rita, Kat began to be the one to bring dessert to family events. (Her grandfather, Stu, used to say that “Kat is bringing dessert” were some of his favorite words.) Often her family will hide the Christmas cookies she gives them when they have guests in the house. Her husband is a great tester of Kat Treats. When Kat is not baking or blogging, she works in higher education (but secretly dreams that some day she might open a treat truck or bakery/bookstore).

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