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
- 375 g 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
- 150 g light brown sugar
- 240 g plain Greek-style yogurt
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 220 g canned pumpkin puree
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13 cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
- Add the yogurt, vegetable oil, vanilla extract, and pumpkin puree. Whisk until well combined.
- Add the dry ingredients to the wet ingredients in three additions, gently folding after each addition until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf tin and spread it out evenly.
- Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave the pumpkin bread to cool completely in the tin on a wire rack before slicing and serving.
I’d love to hear from you.
Comments
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!
Do you use plain Greek yogurt?
Yes 🙂