Pumpkin Yogurt Bread

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I have gotten into the (bad) habit of going to Starbucks before work almost every morning.  And almost every morning while I wait in line, I stare into that pastry case.  It is so hard to resist their delicious baked goods.  The fact that NYC posts the calories next to each food item does aid in my self control a little bit (how does a raspberry scone have 480 calories?!), but sometimes I just can’t help myself.  When I give in to the temptation, I almost always pick the pumpkin loaf.  I am obsessed with pumpkin, and the Starbucks loaf is so moist and full of flavor.  However at 390 calories a slice, I am pretty sure there is a lot of oil contributing to that texture!  So I decided to make my own pumpkin bread, using yogurt to keep it moist and lower in calories and fat.  (I love baking with yogurt, like here and here) The results were amazing!  It had great pumpkin flavor, highlighted by the cinnamon and pumpkin pie spice. The yogurt gave the bread a great texture, and underbaking the bread just slightly also helped to keep it very moist.  This pumpkin bread  was just as good as Starbucks, and I didn’t feel guilty about eating more than one slice!  


Let it cool completely before slicing for neat slices. I usually can’t resist cutting into it though.


This bread is so moist, it doesn’t need butter!  But a little butter makes everything better, right?



Pumpkin Yogurt Bread

½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter, softened to room temperature
1 15 oz can pumpkin puree
1 6 oz containter fat free Fage Greek yogurt, excess liquid on top poured off and at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup whole wheat pastry flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin and yogurt, and beat to combine. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Add the dry ingredients to the wet ingredients, and mix until just combined.

Pour the batter into the prepared pan, and spread evenly.  Bake for 55 – 65 minutes, until a toothpick inserted in the center comes out with moist crumbs.  Let the bread cool for 5-10 minutes in the pan, then turn it out on a wire rack to cool completely.  Make sure the bread cools completely before cutting into it, or it will fall apart.

28 thoughts on “Pumpkin Yogurt Bread

  1. Haha, I have the exact same experience at Starbucks every time I go! This pumpkin loaf looks fantastic — I love baking with yogurt too. I’ll have to try it. Thank you so much for posting.

  2. I made this on the weekend. I didn’t have any whole wheat flour (gasp) so I did a bit of a substitution. It was fantastic. I’m now very curious to try other things on your blog. Came her via a food gawker “buttermilk” search…. Odd but true. I’m impressed. Well done!

  3. Pingback: Skinny Chocolate Cake made with Greek Yogurt | Chez CateyLou

  4. I baked this bread for an hour and still is gummy/not cooked on the
    bottom. So bummed!!!! Followed the directions, had all
    the correct ingredients, none of y’all had this problem?

    • Hi Lydia – I’m so sorry this didn’t turn out for you! I re-made this bread last night, and it worked for me. It is definitely a very moist bread, but shouldn’t be uncooked on the bottom! I updated the instructions just a little bit to specify the exact yogurt that I used, in case that affected your outcome. I used a 6oz container of Fage fat free, and I drained off the excess liquid from the top of the container. Also, the eggs, yogurt, and butter were all at room temperature. My bread was done at 55 minutes last night, so I updated the instructions to say 55 – 65 minutes. Also, I use a 9×5″ loaf pan – anything smaller and that will affect the cooking time.

    • Hi – I have not tried this recipe with all-purpose. Whole wheat pastry flour is a bit finer than all-purpose, so the texture will be different. If you do try it, let me know how it turns out!

  5. I would love it if they posted the nutritional info next to foods here in the Finger Lakes. It always makes me think twice. I love pumpkin so I know I would enjoy this bread. Do you find any major differences baking with yogurt? For example – does it take more or less liquid in the recipe?

  6. I didn’t have a good outcome with this bread, it never cooked through, though I cooked it for over an hour and the top eventually burned while the inside was mush. Had to throw it away:(
    My only substitution was that I had whole wheat flour (not pastry) and used 1/2 cup and added 1/4 cup of all purpose to the 1 cup that was listed. So if anyone tries this with whole wheat flour, don’t do what I did.

    • Hi Julie – I’m so sorry this didn’t work for you! I know that is so frustrating. I’ve made this a few times and it has always worked, so I’m not sure what happened – maybe the flour makes the difference. One thing I would reccomend is tenting the top of your bread with foil if it seems to be cooking too quickly – this is a good tip to use with any type of bread. I hope you keep reading and I’m sorry that you had to throw this away 😦

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