This one bowl Greek yogurt pumpkin bread is made without butter or oil, but so tender and flavourful that you’d never be able to tell! Naturally sweetened with plenty pumpkin spice flavour, it makes a great healthier alternative to a traditional favourite!
Ready or not, here they come!
The pumpkin recipes, that is. I know it’s not quite September yet, but it’s close enough that I don’t feel too bad for starting to serenade you guys with squash a few days early. Besides! I know there are plenty of you out there who use pumpkin year round (no shame) and are just waiting for more recipes to start popping up, which is exactly what you’ll get this whole week.
And for those of you who aren’t quite ready to start working on your orange glow? That’s what Pinterest is for! I actually started some fall and pumpkin boards a few weeks ago to build them up before the season really takes off, and my mind is basically in full-on FALL MODE because of all the pumpkin, apple, pecan, sweet potato, salted caramel, cinnamon, etc. recipes I’ve been pinning.
I don’t hate it. In fact, if you need me, look for me in the front seat of the bandwagon. I’ll be the one hanging out with a loaf of this one bowl chocolate chip pumpkin bread…
So. This bread. It’s good. And I’m not only saying that because I made it – I literally had someone tell me: “This stuff is so good that I can’t stop eating it… and I don’t even like pumpkin!“
Truth be told, I’m kind of on the fence with pumpkin myself at the moment. Normally, I have no problem sneaking spoonfuls of it straight from the can while I’m baking, but this year? Not so much.
Granted, that might be because there’s currently a shortage of my favourite brand of pumpkin* and I’m forced to use one that doesn’t taste as great, but… no. That’s definitely it. Just because it says “pumpkin” on the can doesn’t mean there’s good quality pumpkin in the can. So, if you think you don’t like pumpkin, you might just be eating the wrong kind of pumpkin.
Pumpkin, pumpkin, pumpkin. Stopping now.
So if you go ahead and read the recipe, you’ll notice that it only calls for 1/2 cup of puree. Most pumpkin bread recipes call for 1 cup, so you might be wondering why I’m cheating you on the extra pumpkin flavour. Funny story, that.
batch loaf I made actually did use a whole cup, but I wasn’t entirely happy with how it came out so I decided to make it again with a few tweaks. I was all psyched about it… until I realized that I didn’t have the extra can of pumpkin that I thought was sitting in my pantry. I only had a little over 1/2 cup that I was able to scrape out from my already open can. And to make matters worse, I only had 1/4 cup of Greek yogurt, when I usually use 1/2 cup of that as well.
Now, most people would probably recommend going to the store and picking up more at that point, buuuuuut I was feeling especially lazy on this particular day, so I decided to scrap my original plan of adding more flour and just decrease the wet ingredients instead… And when I say “decided to,” I mean I basically had no other choice.
This one bowl Greek yogurt pumpkin bread is ridiculously soft and tender, despite the fact that it’s made without any butter or oil. And less wet ingredients overall.
I actually think that less pumpkin worked out even better since it lets the spices shine through a lot more. And let’s face it… we eat pumpkin spice mostly for the spice. Or at least I do. At this point.
The whole recipe only calls for 6 tablespoons of coconut sugar, which I found to be just enough… especially with the chocolate chips and spices adding so much flavour. But if you like your bread a little sweeter or you aren’t using chocolate chips? Definitely feel free to add another 3 or 4 tablespoons of sugar. You really should be using chocolate, though – that combo is BOMB.
And the best part? Everything is super easy and made in one bowl. Just mix the wet, slowly add in the flour, and voila! Deliciously healthy pumpkin bread, jut begging to be eaten…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
One Bowl Greek Yogurt Pumpkin Bread
- Total Time: 50 mins
- Yield: 1 loaf, 12 slices 1x
- 2 large eggs
- 1/2 cup (120 g) canned pumpkin puree
- 1/4 cup (55 g) plain 2% Greek yogurt
- 6 Tbsp (75 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup (150 g) whole wheat pastry flour**
- 1/3 cup (60 g) chocolate chips
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
- Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it out even, and top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
* You can also use brown sugar. ** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I’d probably go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I’ve also had readers say that an all-purpose gluten-free mix works as well.
- Prep Time: 10 mins
- Cook Time: 40 mins
Keywords: baking, Fall, Greek yogurt, healthy, pumpkin, pumpkin bread, pumpkin spice, recipe, snack
Looking for more healthy pumpkin recipes? Try one of these!
Flourless Pumpkin Pie Muffins
Greek Yogurt Pumpkin Banana Bread
Flourless Chocolate Pumpkin Muffins
Pumpkin Spice Overnight Oatmeal Smoothie
Flourless Pumpkin Brownies
*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission if you purchase through them, at no additional cost to you. I only recommend products or services I use personally use and believe will add value to my readers. Thank you so much for your support!
Soooo impossibly dry. That I choked on it. Literally. And bland. I’m sorry, but this is just not a good recipe at all. But of course my instincts told me this when I realized there was no fat component. So the fault is my own for giving it a go anyway.
My favorite go-to pumpkin bread 🎃 so cozy and delicious ♥️
I doubled the recipe so I could have two loaves but weirdly it only filled 1/4 of the loaf pan. So I ended up combining them into one pan. Flavor-wise it was a bit blander than I was expecting. And it was a little drier too, but I think it’s because the recipe didn’t have an oil but instead used the yogurt. Overall it was an ok recipe to try. Especially if you are curious about using greek yogurt.
This was a terrible recipe! It was so flat and pretty bland. I added more spices when I made it myself. I’m so bummed I wasted my time on this recipe.
Two questions. Does the Greek yogurt sub for the oil?
Do you think it would be ok to substitute plain almond yogurt instead of Greek?
Amanda @ .running with spoons.
Yup! It does. And I haven’t tried it myself so I can’t say for sure about the almond yogurt, but I think it should work fine.
I made this last night with a handful of variations:
– I used flax seed eggs instead of eggs (1 TBSP flax seed meal + 2-3 TBSP of water=1 egg)
– I added about 1/4 cup of walnuts and 1/4 cup bourbon soaked raisins
The bread came out moist. I couldn’t taste the pumpkin so I’d probably use more pumpkins next time
I made with the mixture of all purpose glue and wheat flour. I didn’t like it. I love all of your banana bread recipes. This wasn’t as good for me.
I made this last night and followed the recipe exactly, but the bread didn’t rise! It still tasted good, but it was really flat. Any ideas of where I went wrong? :\
This recipe was so dry I couldn’t even eat it!
has any one tried it with whole vanilla greek yogurt?
Made this bread tonight and it was the perfect way to quelch a craving! I have such a craving for pumpkin bread and pumpkin pie this time of year, but have been more mindful of what I’ve been eating so didn’t want to buy any. I substituted all-purpose flour and white sugar because that’s all I had tonight, and it still turned out delicious. I think I might had a dash of maple syrup to the batter next time! It came together so quickly in the stand mixer and was so easy!
Would anyone recommend coconut flour??
Mine didn’t turn out moist and I followed the instructions:(
Just is not moist enough and doesn’t taste at all like pumpkin. :/
Only posting this second comment because I wasn’t able to leave a rating on my first.
I’m making this amazingly delicious pumpkin goodness for the second night in a row. I would have made two loaves if I had an extra bread pan (which I plan on buying tonight). I absolutely love this simple yet delicious recipe! Thank you so much!
I made this today with a couple substitutions to make it vegan: cashewgurt (plain, unsweetened) and flax eggs. I also used chopped pistachio instead of chocolate chips and mixed whole wheat flour with oat flour. Without the eggs the bread didn’t rise that much, but it is delicious and not too sweet! Very moist! Definitely satisfied my pumpkin spice craving.
Am soon going to try this bread , can we use raw boiled and mashed pumpkin instead of canned ? And also is it ok to replace pastry flour with all purpose flour + Baking soda?
I made this recipe today and it came out very tasty, but I couldn’t get that really moist looking crust pictured on yours! My crust was hard and crusty, not that buttery pound cake look you have going. Any ideas what I might have done wrong, or recommendations on how I can get that look and texture on my crust?
Hola! Do you think I could sub the sugar for hone, maple syrup or even agave? If so, how much? I don’t like too sweet and when I bake I also do it with my little one in mind.
I just did your recipes but change a few things. I did a double recipe, I used Greek yogurt 0% and homemade kefir, 1/2 whole wheat flour and oat flour, added white chocolate chips. It turned out well and it’s super good.
Awesome recipe.Creative Way of eating greek yogurt.Looking forward to preparing this recipe very soon.Keep sharing such wonderful recipes.
I’m hoping to make this tonight. But I will be using our own canned pumpkin from home-grown plants. We have had an excess from an Italian heirloom which has always done very well in pumpkin pie, so I am very excited to use it for this recipe!
Thank you for the inspiration, Amanda!
This looks amazing. Guess it would be a little tricky to make vegan/dairy-free so that some of my friends might partake….?
Amanda @ .running with spoons.
I haven’t tried it myself, so I’m not 100% sure, Laura. I know the yogurt can be replaced for a dairy-free alternative, but I haven’t tried replacing the eggs with flax eggs. If you do end up trying it, I’d love to know how it turns out!