Name: Pumpkin Spice Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3/4 cup whole wheat flour; 3/4 cup unbleached all purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon pumpkin pie spice; 3/4 cup sugar; 1 medium banana (mashed); 1/8 cup canola oil; 1/2 cup 2% Greek yogurt; 1/2 can 100% pureed pumpkin ((7.5 ounces)); 1 egg; 1/2 teaspoon pure vanilla extract; 1.5 tablespoon old fashion oats

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My Pumpkin Spice Bread is a lighter version of this classic fall treat. Mashed banana adds some natural sweetness, and the Greek yogurt keeps it soft and moist (and adds protein). That means you can use less sugar and oil without losing any flavor. It is perfect with morning coffee or afternoon tea.

Pumpkin Spice Bread| APinchOfHealthy.com

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Fall is my favorite time of year, and as soon as the mornings get cooler, I start craving pumpkin treats. I bake this bread every year. Usually several times. I’ve shared it with guests, my Sunday School class, and my family loves it too!

How to make pumpkin spice bread

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to.

To make this pumpkin bread recipe, you will need the following ingredients:

whole wheat flour
unbleached all-purpose flour
salt
baking soda
baking powder
pumpkin pie spice
sugar
banana
canola oil
2% Greek yogurt
100% pureed pumpkin
egg
pure vanilla extract
old-fashioned oats

Use pure pumpkin puree, not pumpkin pie filling, since the filling already has sugar and spices. You can use nonfat Greek yogurt instead of 2% if you prefer. I like to use half whole wheat and half all-purpose flour because whole wheat alone hasn’t worked well for me in recipes like this.

Making pumpkin spice bread

Homemade pumpkin bread is a simple recipe that can be made in just a few steps. Here is how to make it.

Preheat the oven to 350°F and spray a loaf pan with cooking spray.

In a medium bowl, mix the flours, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.

In a stand mixer bowl, add the sugar, mashed banana, canola oil, Greek yogurt, pumpkin, egg, and vanilla. Mix on low for about 2 minutes.

Slowly add the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and use a spatula to even out the top. Sprinkle with the oats.

Bake at 350°F for about 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then move it to a wire rack to cool the rest of the way before slicing.

Pumpkin Spice Mini Muffins

You can make mini muffins with the same batter! Fill a prepped mini muffin tin and bake for about 15 minutes. See the whole recipe on my Whole Wheat Pumpkin Spice Muffins post.

Leftovers

Keep the bread covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Since it has banana, yogurt, and pumpkin, it stays moist, and the fridge helps it last longer.

To freeze, wrap slices tightly and freeze for up to 3 months.

If you use only half a can of pumpkin, store the rest in an airtight container in the fridge for up to 5 days, or freeze it in a freezer bag for later. Leftover pumpkin is also delicious stirred into oatmeal.

Always trust your judgment with leftovers. If something looks or smells off, it’s best not to eat it.

I hope you enjoy this recipe! Let me know if you give it a try.

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