Simply Pumpkin Bread - Kat Treats with

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!

Course:  Breakfast
Prep Time:  10 minutes
Cook Time:  50 minutes
Total Time:  1 hour
Servings:  10


  • ½ cup plain Greek yogurt (one 5.3-ounce container)
  • cup vegetable oil
  • 3 eggs lightly beaten
  • 15 ounces pumpkin puree
  • 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
  • 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.

Recipe Notes

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.