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.
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!
Simply Pumpkin Bread
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!
- ½ cup plain Greek yogurt (one 5.3-ounce container)
- ⅓ cup vegetable oil
- 3 eggs lightly beaten
- 15 ounces 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
- Preheat oven to 350 degrees.
- Grease and lightly flour either two loaf pans or one Bundt pan.
- Blend together eggs, yogurt, oil, and pumpkin. Add in sugars and stir until combined.
- Whisk dry ingredients together in a separate bowl.
- Add dry ingredients to the pumpkin mixture and stir until just combined.
- Stir in nuts, if using.
- Pour mixture into pan(s).
- 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.
- Cool in pan on wire rack for 15 minutes. Turn out and finish cooling on rack.
- 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.