A close-up of a stack of pumpkin bread slices.

Pumpkin Bread

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 10 - 12 slices
Calories: 177 kcal
This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!
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Ingredients

  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup light brown sugar 150g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil 60ml
  • 1 cup Greek-style yogurt 240g
  • 1 cup canned pumpkin puree 225g

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
  2. Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

  3. 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.

  4. 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.

Notes

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.