A total classic for fall: this pumpkin bread is moist, easy to make, and just sweet enough, with plenty of cinnamon, nutmeg and cloves.
Breakfast, Brunch, Dessert, Snack
Bread, Pumpkin, Pumpkin Bread, Quick Bread
Calories: 249 kcal
packed dark brown sugar
a few scratches of freshly grated whole nutmeg
or 1/2 teaspoon pre-ground
can of pure pumpkin puree
Preheat the oven to 350 degrees F, and mist a 5-cup loaf pan with non-stick spray.
Place the flour, brown sugar, cinnamon, baking soda, salt, nutmeg, and cloves in a large mixing bowl and whisk to combine.
Place the pumpkin, butter, eggs, Greek yogurt, milk, and vanilla in a smaller bowl and whisk to combine.
Add the pumpkin mixture to the flour mixture, and fold together until just barely combined.
Transfer the batter to the prepared pan, and bake for 60 to 75 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
Cool for 20 minutes in the pan, then remove to a wire rack and allow to cool completely before slicing.
*Sour cream or buttermilk can be substituted. If you don’t have buttermilk, you can substitute by stirring 3/4 teaspoon of lemon juice or white vinegar into 3 tablespoons of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
A few more great quick-bread recipes:
Moist Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Total Carbohydrates 40g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.