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.
The first 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.
Best.”decision”.ever.
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…
Happy eating!
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!
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One Bowl Greek Yogurt Pumpkin Bread
- Total Time: 50 mins
- Yield: 1 loaf, 12 slices 1x
Ingredients
- 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
Instructions
- 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.
Notes
* 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
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!
Thank you for sharing this delicious and easy recipe! I was just browsing Pinterest last night looking for something to make with left over Greek yogurt (that I won’t have time to finish because I’m going away for a few weeks) and I stumbled across your recipe…and had all of the ingredients on hand. I followed your directions to a T using 3/4 of all pourpose flour and it came out perfectly. I don’t think that it rised as high as yours did (and not sure why) but it was a win. I just finished making it 30 minites ago and already had two slices, and am trying to resist finishing the entire loaf before my husband comes home so that I can share! The struggle. Thank you again, I’m looking forward to browsing more of your recipes!
Thanks so much for the wonderful review, Sheen! I’m so glad you liked it 🙂
This looks yummy! I see that this looks very similar to a one bowl pumpkin banana muffin recipe you have, so can this also be made into pumpkin bread with mashed banana added?
Do you think I can use honey instead of sugar? If so, would you adjust any other ingredients? Thank you for posting this!
Try it with butterscotch chips, you’ll be amazed at how well that combines with pumpkin.
That’d be totally fine!
This looks amazing and i plan to make it this weekend! I was wondering if I would be able to freeze this bread? I think i might make a bunch at a time so I can have one ASAP and then have some ready in the freezer for later parties. 🙂 Please let me know your thoughts on this!
I’ve frozen quick breads without any problems, Hanna, so I think it’d be totally fine!
P.S. love the one bowl thing!!!!
I made this over the weekend and everyone loved it! I even cut a few slices into cubes and skewered them along with some raspberries for a fun snack.
I love the skewer idea, Debbie! And I’m so glad that you enjoyed the bread! The one bowl thing is actually something I’m trying to do more often since I -really- don’t like doing the dishes lol.
This was good but it was not quite sweet enough… Kinda tasted like it was supposed to be healthy bread… How would you suggest sweetening it up without sacrificing the great texture?
You can just add more sugar, Amy. 1/4 cup should be good and wouldn’t change the texture.
Can you use oat flour?
I’m not 100% sure, Lyndsi, but I don’t think so. I think using all oat flour would make it too dense and possibly gummy.
I made this last night and it’s great! I did double the recipe because I wanted to give a loaf away. I was worried it still did not seem like enough batter, but the loaves are still a good size – crusty and bread-like, not that overly gooey quick bread (or failed banana bread) feeling, which is so nice! However, I have one question. I wrapped the loaves in plastic wrap once they were out of the pan and cooled. But the chocolate chips I topped the bread with don’t seem to really stay on the loaf. It looked pretty, but every time I cut a slice they just tumble aside. Should I have done that part differently, pressing them in or something? (Also, I used 0% greek yogurt because I had that on hand, and brown sugar. It’s not too sweet, some people may want it slightly sweeter, but the chocolate is perfect for that, for me.) In case anyone is curious I baked this at about 1 mile high altitude without adjustments and had no issues with anything falling. I rotated the loaves halfway through baking and they were done at 40 minutes.
I’m so glad you liked it, Jamie! And thank you for taking the time to your tips – I’m sure others will find it extremely helpful. For the rogue chocolate chips, I’ve found that pressing them in slightly does help them stay in place better.
What would it be like with Stevia instead of coconut sugar?
Sorry Sandi! I’ve never baked with stevia before so I couldn’t tell you for sure.
Hello!
I was wondering what you thought about using coconut, almond or oat flour?/ If you thought either one of these would work better than the other? Thank you 🙂
My name is Dana* not Dan! haha
Hi Dana! I haven’t tried it myself so I can’t say 100% how it’d come out, but I think a mix of almond and oat would be best. I’d say 50/50.
Thank you so much for your help! I shall give it a try!
Do you think this would work with oat flour or would that be too dense? I’m not gluten intolerant, just trying to get in some oats and eat less wheat.
I haven’t tried it, Heather, but I feel like it would be a little dense. If you want, you can substitute half oat flour.
Loved this recipe! Although I may add some cloves to get a bit of the taste of what my mom has been making for years. I added too much nutmeg but it was still really good and I like the spices. Thanks!
My can of pumpkin says 1/2c is 122g. Just want to clarify before trying this..is it 1/4c (60g) or 1/2 cup?
Oops! Totally a typo on the grams. It’s 1/2 cup – 120g. Thanks Robin!
Excited to try this!
Yum! Made this and it is great! I used Spelt flour, just because I like it, but otherwise, all the same. Very good.
This plus greek yogurt and berries made a delicious breakfast!
This recipe is awesome! I just made it and I even overcooked it a little bit but it’s still SO GOOD! I will most likely be making this one again, as long as I can get myself to get into the kitchen again now that school is starting lol 😉
I’m so glad you liked it, Kaitlyn! Good luck with school! 😀
I made this recipe this weekend! I added cocoa powder and baked it it a wider pan. It’s basically like brownies. So good.
That sound pretty epic. I’m glad you liked it, Kate!
I made this last night and it was probably one of my favorite pumpkin recipes EVER. And that’s saying a lot because I have made a million pumpkin recipes. 🙂
Oh that’s awesome, Katie! Thanks for letting me know 😀
I can’t believe there is already a pumpkin shortage. What is the world coming to?
I’m definitely ready to start working on my orange glow and this bread looks like the perfect way to do it! The ingredient list is crazy simple and the fact that it’s made in one bowl is always a plus. 🙂
Grumble grumble.
Insert eye roll here.
Insert palm to face emoji.
Confession: if you make me this when you come in October, I will happily eat it.
Then I’ll happily make it 😛
oh Hi pumpkin week beauty.
I feel like I heard everything in this post 😀
That’s because you spe-shul 🙂
Yesssss and so pumpkin season begins!
Actually truth be told I’m not *quite* ready for it – I’m going to spend the next few weeks getting the most out of late summer berries, watermelon, and peaches. But after that? Bring on the pumpkin!
I think I’d be sticking to summer baking a little longer too, but the temps here right now definitely make it feel like fall. It’s only 4 degrees this morning!
My family and I adore your recipes. I think I make one of your banana bread recipes once a week right now. I have a question. I made your pumpkin banana bread last week. How is this one different in terms of taste and texture?
The texture is pretty similar, but it doesn’t have any hints of pumpkin and I’d say it’s a tad bit more pumpkin spice-y
Hooray for all things pumpkin! I am totally pinning this recipe, it would go so well with a warm mug of coffee 🙂
I can tell you from experience that it most definitely does 😉
Yay for pumpkin week! And yayyyy for laziness – because this loaf is a homerun! My daughter isn’t a huge pumpkin fan either and so I’ve gotta make this for her seeing your friend liked it so much! Your photos are stellar – this loaf looks so darn moist! Wow!
Less pumpkin required makes it an easy decision to just double the recipe! Half in a loaf and half in mini muffins for my kids school snacks. Thank you, this looks amazing as ever.
I love the idea of mini muffins, Katie 😀
yum yum get in my tummy i am SO ready to eat all the pumpkin things!!!
I have to wait until at least after Labor Day (Monday) to even consider pumpkin foods. Or for the temperature to drop below “roasting” haha. But when it’s time, it’ll be ALLLL things pumpkin!
Today just so happens to be after Labor Day 😉
Wow these look great. So simple too! I am ready for pumpkin, that is for sure.
I’ll get on the pumpkin bread wagon with you and ride it hard too! I need to go through all your fall-ish recipes, cause they just kind of make me want to eat them with my eyes. 🙂
Haha! Fall is probably my favourite baking season. It’s just so cozy.
I love pumpkin bread and this recipe looks like a winner! Can’t wait to try it out!
I hope you like it, Bethany!
Isn’t it the best when a change in a recipe turns out even BETTER thn expected? Cause I totally think so. Consider this sucker MADE. Looks so dang good and I only have to wash one bowl? GIMME!
Best part of experimenting 🙂 I just hate it when I make so many different versions that I can’t remember which one I liked the best 😆
all pumpkin, all the time. that’s my Sept-Jan motto. 🙂 looks delish!
AH I LOVE PUMPKIN! You started it off early..but honestly..I’m not even mad about it haha. I sneak in pumpkin all year around and stock up on it when it goes on sale so I can enjoy it’s goodness anytime. Love the recipe! MMMM
I’ve been drowning in pumpkin bread for the past 2 days and it’s not over yet, lol! This one looks seriously perfect, you are a pumpkin genius!
I usually get the organic pumpkin from trader joe’s. I still have two can in my pantry from last year so I think that says pumpkin isn’t so much a thing for me anymore! but I loved the pumpkin bread recipe I made of yours last year for the jewish holidays. it was a hit!
I found pumpkin in my pantry in the spring, but then it got used up while I was recipe testing for the book. I hope they start stocking more soon… I can’t get my favourite brand!
I dont really eat pumpkin on its own! This looks so delicious! I wonder how coconut yogurt will fair with this. Pumpkin bread is the best–i usually buy whatever canned pumpkin is on sale that week!
I think it should be okay, Heather! I should actually try experimenting with different yogurts…
is it possible to use the pumpkin flavored Greek yogurt with this recipe ?
thoughts?
btw I love pumpkin and this website!
🙂
One bowl recipes make everything better!! I honestly could eat pumpkin on it’s own if I was in the right mood, does that make me weird? 😉 This break looks BOMB though. My favorite brand of canned pumpkin is probably Libby’s or the Whole Foods brand. Both get the job done!
I used to eat pumpkin straight from the ca too, and I think I still would if it was the right brand. Not all canned pumpkin tastes good!
This bread is gorgeous and looks so moist and delicious! I am a pumpkin freak and eat it many ways like oatmeal, yogurt and smoothies but my favorite way to eat it is obviously pumpkin bread!
Mine too… especially when chocolate is involved 🙂
Hi! I just made this last night and it is SO good BUT the portion was not enough of one loaf pan. I did a double recipe in two bowls and had to use half of my second batch. Otherwise, it’s amazing!