Rich Moist Secret Ingredient Pumpkin Bread
Indulge in the ultimate seasonal treat with this **Rich Moist Secret Ingredient Pumpkin Bread**, a recipe guaranteed to elevate your baking game. Packed with warm spices like cinnamon, nutmeg, and ginger, this luscious pumpkin bread owes its irresistible moistness to a surprising secret ingredient—Greek yogurt! Combined with pumpkin puree and a touch of brown sugar, this winning formula creates a soft, tender crumb that's bursting with fall flavors. Easy to prepare in just 15 minutes, this recipe offers customizable options with the addition of chopped walnuts or chocolate chips for extra indulgence. Perfect for brunch, dessert, or a cozy snack, this pumpkin bread is a must-try recipe that stays fresh for days, making it ideal for sharing or savoring all week long.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 2 eggs
- 1 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups vegetable oil
- 0.5 cups Greek yogurt (the secret ingredient)
- 1 teaspoon pure vanilla extract
- 0.5 cups chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium bowl, beat the eggs lightly, then mix in the pumpkin puree, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring just until they are combined. Do not overmix, as this can result in dense bread.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Wrap leftovers tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 633.4 g | 230% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 414.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 419 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1904 mg | 41% | |
*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.
