Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup plain whole milk Greek yogurt
- 1 cup canned pumpkin
- 1/3 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup maple syrup
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder until fully blended.
- Mix Wet Ingredients: In a separate bowl, whisk the Greek yogurt, canned pumpkin, olive oil, eggs, vanilla extract, brown sugar, and maple syrup together until smooth and combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold them together using a rubber spatula until just combined, being careful not to over mix the batter to keep the bread moist and tender.
- Prepare Pan: Grease a 5 by 9-inch loaf pan with cooking spray to prevent sticking, then pour the batter into the pan and smooth the top evenly.
- Bake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly before the center is baked, tent the loaf with foil to prevent burning.
Notes
- Make sure not to over mix the batter as it can make the bread dense and tough.
- Use canned pumpkin, not pumpkin pie filling, for best results.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optionally, add chopped nuts or chocolate chips for extra texture and flavor.
- Allow the bread to cool completely before slicing to maintain its shape and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
