Pumpkin Bread with No Canned Milk
Savor the cozy, autumnal flavors of homemade **Pumpkin Bread with No Canned Milk**, a moist and perfectly spiced quick bread that relies on wholesome ingredients for its irresistibly tender texture. This delectable recipe swaps canned milk for **plain yogurt**, creating a lighter, tangy balance to complement the warm notes of cinnamon, nutmeg, and ginger. With rich pumpkin puree and a combination of granulated and brown sugars, every bite delivers a luscious sweetness without being overly heavy. Ready in just over an hour, this easy-to-make pumpkin bread is perfect for breakfast, dessert, or a midday snack alongside a cup of coffee. Whether enjoyed plain or topped with butter or cream cheese, it’s a seasonal treat the whole family will love. Perfect for fall baking, this pumpkin bread is a must-try for anyone seeking a simple, no-fuss recipe with big flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 cups Pumpkin puree
- 0.5 cup Vegetable oil
- 0.5 cup Plain yogurt (or Greek yogurt)
- 2 Large eggs
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the pumpkin puree, yogurt, eggs, and vanilla extract to the wet ingredients. Whisk until the mixture is well blended.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix. The batter will be thick.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 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 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices as is, or with a spread of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 70.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 499.1 g | 181% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 289.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
