Pumpkin Bread – Soft, moist, and perfectly spiced, this easy homemade pumpkin bread is packed with delicious pumpkin flavour and cosy autumn spices. Perfect for breakfast, snacking, or dessert!
Nothing beats the comforting aroma of freshly baked pumpkin bread filling your kitchen! This homemade Pumpkin Bread is wonderfully soft and moist, with a delicious blend of cinnamon, ginger, nutmeg, and cloves that perfectly complements the sweet pumpkin flavour.
It’s incredibly easy to make with simple ingredients, and the Greek-style yoghurt helps keep every slice beautifully tender. Whether you enjoy it for breakfast, as an afternoon treat with a warm cuppa, or as a cosy autumn dessert, this deliciously spiced loaf is sure to become a seasonal favourite!
Looking for more delicious pumpkin recipes? Try my Homemade Pumpkin Pie, Pumpkin Crinkle Cookies, or Pumpkin Cheesecake Streusel Bars.
Happy baking,
Marsha x
Pumpkin Bread
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (220g) canned pumpkin puree
Instructions
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the yogurt, oil, vanilla, and pumpkin, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for about 65 – 70 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
I’ve been trying multiple recipes for a light, less greasy and less dense pumpkin bread. This one turned out best of all. No greasy fingers after picking up a slice. Light and spongy. Love baking using Greek yogurt, buttermilk & the like.
Hi Marsha, I recently came across your blog on pinterest and I really like your recipes. For the pumpkin bread, I don’t have canned pumpkin at hand. Can I pure a fresh pumpkin instead? Would it give me the same result please ?
Fresh pumpkin puree should be fine! Enjoy 🙂
I tried your recipe, mine came out quite darker but it is soooooo delicious!!!!! Great and easy recipe, thanks!!!!
I’m so glad you enjoyed it!
Marsha, this pumpkin bread looks INCREDIBLE!! Totally the perfect fall treat–for breakfast, an afternoon snack and a special dessert treat (can you tell how much I LOVE pumpkin bread?)! As always, it’s such a treat to see your photography! Hope you’re having an awesome week!
Thanks, Demeter! 😀
Okay, NEEEED this in my life and soon. I am so beyond ready for all the fall treats!
Do you use plain Greek yogurt?
Yes 🙂
Would love to try! I like pumkin bread it’s delicious and yummy. Good recipes. Thanks
Thanks, Robert!