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Pumpkin bread loaf
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3.18 from 40 votes

Pumpkin Bread Made with Yogurt

A deliciously moist, baked pumpkin bread that is made with yogurt and the perfect amount of spice. This pumpkin bread is baked in a parchment-lined loaf pan for easy removal and slicing.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bread
Servings: 12 slices
Calories: 233cal
Author: Amy Desrosiers


  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 tbsps pumpkin spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs large
  • 1 cup canned pumpkin
  • 5.3 ounces vanilla yogurt We used Dannon Two Good, Vanilla
  • 1/4 cup vegetable oil
  • 2 tsps vanilla extract


  • Preheat oven to 350 degrees fahrenheit.
  • Line a loaf pan with parchment paper.
  • Add all the dry ingredients into a large bowl and whisk.
  • In a smaller bowl, add the wet ingredients and combine.
  • Pour the wet ingredients into the dry, and mix well with a hand mixer.
  • Bake for 60 minutes or until fully cooked. The toothpick method (inserted into the middle of the bread) is the best test to see if it is fully cooked.
  • Allow to cool for one hour before slicing into it.



Serving: 1slice | Calories: 233cal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 137mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3183IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg