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Greek Yogurt Pumpkin Bread

The best ever Healthy Pumpkin Bread is bursting with fall flavors and made with lots of healthy ingredient swaps. This Yogurt Pumpkin Bread with yogurt can be made with or without chocolate chips.
Course Dessert, Snack
Cuisine American
Keyword healthy pumpkin bread
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 221kcal
Author Chelsea


  • 1 cup pumpkin Note 1
  • 1/2 cup vanilla Greek yogurt (must be Greek yogurt)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, measured when melted
  • 3/4 cup brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1 cup flour, all-purpose white or white-whole wheat (regular whole wheat not recommended)
  • 1/2 cup oat flour (blended up old fashioned oats)
  • 1/2 cup dark chocolate chips or chopped nuts optional


  • Preheat the oven to 350 degrees F. Grease and flour a bread pan (I use 4.5 x 8.5-inch pan) and set aside.
  • In a large bowl, stir together the pumpkin, Greek yogurt, egg, vanilla, coconut oil (measure when melted and slightly cooled), and brown sugar until well combined.
  • In another bowl, stir together the baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, flour, and oat flour. (Measure oat flour after blending the oats. To make oat flour, put old-fashioned or quick oats in a blender and pulse them until they resemble flour.) Stir in chocolate chips or nuts if desired. You don't need to use chocolate or nuts for this bread, but if you leave them out I recommend adding 1 additional teaspoon pumpkin pie spice.
  • Mix the wet and dry ingredients together until just combined (overmixing will yield a dense bread). Increase spices if desired.
  • Pour into the prepared bread ban and bake for 40-55 minutes or until a fork when inserted into the center comes out clean, or the bread starts to pull away from the edges. If needed, tent the top with foil if the top of the bread is browning faster than the rest.
  • Store in an airtight container in the fridge. (I microwave a piece for 10-15 seconds before enjoying.) Best eaten within 2-3 days; otherwise, tightly wrap individual pieces and freeze.


Note 1: Make sure you are using regular canned pumpkin puree and not pumpkin pie filling. Also, make sure to only use 1 cup and not an entire can! To ensure the best bread, make sure you are using high-quality and not watery pumpkin.


Calories: 221kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 161mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg