Whole-Grain Yogurt Pumpkin Bread

Who loves good pumpkin bread? 🎃😋

This yummy pumpkin bread is moist, light and healthy too. It’s not just your usual fall treat - made with whole grain, Greek yogurt, eggs and sweetened with bananas and maple syrup, it's a real winner.

Not only is it full of nutritious whole grains, but it has protein like Greek yogurt and eggs. You're not just snacking; you're fueling up when you eat it.

But here's the kicker – only whole-food sweeteners! Ripe bananas and pure maple syrup bring the sweetness, and we're ditching the refined stuff. It's like fall in a loaf, minus the guilt.

I love how this makes my kitchen smell like a pumpkin spice dream. It's not just bread; it's a whole vibe, especially when the holidays roll around.

Let me know what you think!

Pro Tips: Use a homemade pumpkin spice over the commercial stuff. Also, make extra topping, and after adding about half the batter to the bread pan, add some topping so there is topping in the middle, not just the top.

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Whole-Grain Yogurt Pumpkin Bread

Author: Judes Draughon

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This yummy pumpkin bread is moist, light and healthy too. Made with whole gain, Greek yogurt, eggs and sweetened with bananas and maple syrup it's a real winner!

Ingredients

• 1 packed cup (150g) white whole-wheat flour, Kamut or spelt wheat
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice and or cinnamon (I do 1/2 tsp of each)
• ½ tsp salt
• 2 cups total of mashed ripe bananas & pumpkin puree
• ½ cup plain Greek yogurt
• 2 large egg
• ½ cup maple syrup
• ¼ cup neutral oil

Topping

• 1/4 cup oats
• 1/4 cup coconut sugar
• 1/4 cup almond or flour of choice
• chopped nuts (optional)
• 2 tbsp oil or coconut oil

Instructions

1. Heat oven to 375 degrees F. Add parchment paper to one bread pan so the parchment paper extends out of the pan on both sides. Grease the ends of the bread pan where there isn’t parchment paper with oil or nonstick cooking spray.
2. Prepare crumble topping by mixing the ingredients in a small bowl. Set aside.
3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, mix the mashed bananas, pumpkin yogurt, egg, maple syrup, and oil until combined.
4. Pour the wet ingredients into the dry and gently combine until no flour remains. Pour the batter evenly into the prepared bread pan.
5. Cover the top of the batter evenly over with the topping, and bake until a toothpick inserted into the bread comes out clean, about 45 to 50 minutes.
6. Cool in the pan for 5 minutes and using the edges of the parchment paper, take the bread out of the pan to cool more.