Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
Whisk together the egg, vanilla, vegetable oil, yogurt, and pumpkin until smooth and combined. Add the dry ingredients, and mix until just combined. Do not over-mix.
Pour the batter into the prepared pan, and bake for 45 - 50 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Allow to cool completely in the pan on a wire rack before slicing and serving.
Pumpkin bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
The calories are an estimate only.