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Healthy Greek Yogurt Pumpkin Bread (No Sugar)

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This healthy Greek yogurt pumpkin bread is completely refined sugar-free, sweetened with pure maple syrup, and incredibly moist thanks to Greek yogurt. It’s a victory lap recipe that tastes even better than the original café version that inspired it.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) pure maple syrup
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (40g) dark chocolate chips (optional)
  • 2 tablespoons chia seeds or flax seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a medium bowl, whisk together 1 ¾ cups whole wheat pastry flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt.
  3. In a large bowl, whisk 2 large eggs until light and frothy, about 30 seconds. Add ½ cup maple syrup, ½ cup Greek yogurt, 1 cup pumpkin puree, ¼ cup melted coconut oil, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few lumps are fine.
  5. If using optional mix-ins (walnuts, chocolate chips, or seeds), fold them in now. Reserve a handful to sprinkle on top if desired.
  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 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  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. Cool completely before slicing, about 1 hour.

Notes

Don’t overmix the batter—mix until just combined. Room temperature ingredients matter for even texture. Start checking for doneness at 45 minutes. This bread tastes even better the next day as flavors meld. For dairy-free, use thick plain coconut yogurt. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, use flax eggs and dairy-free yogurt.

Nutrition

Keywords: pumpkin bread, healthy pumpkin bread, Greek yogurt pumpkin bread, no sugar pumpkin bread, refined sugar free, fall baking, pumpkin spice

Find it online: https://noshbelle.com/healthy-greek-yogurt-pumpkin-bread-no-sugar/