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Healthy Greek Yogurt Pumpkin Bread – High Protein

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This Healthy Greek Yogurt Pumpkin Bread is moist, spiced just right, and packed with protein to keep you full until lunch. It’s a wholesome twist on a classic fall favorite that tastes like comfort food without the sugar crash.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (40g) coconut sugar
  • 1 cup (120g) whole wheat flour (white whole wheat preferred)
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (aluminum-free)
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) coconut oil, melted
  • Optional mix-ins: 1/2 cup dark chocolate chips, 1/2 cup chopped walnuts, or 1/3 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In another large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—a few small lumps are fine. Do not overmix.
  5. If using optional mix-ins (chocolate chips, nuts, or dried fruit), gently fold them in at this point.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, starting to check at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 35 minutes.
  8. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a cooling rack.
  9. Cool completely on the rack before slicing—at least 1 hour.

Notes

For a crackly top, sprinkle coarse sugar (like turbinado) on the batter just before baking. This bread tastes even better on day two as the spices meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, healthy pumpkin bread, Greek yogurt pumpkin bread, high protein pumpkin bread, fall baking, healthy breakfast, meal prep

Find it online: https://flurpchef.com/healthy-greek-yogurt-pumpkin-bread-high-protein/