Easy Homemade Pumpkin Bread

Breakfast & Brunch, Cooking for a Crowd, Recipes, Sweet Treats


Even before pumpkin spice anything became a cult favorite on the Internet, I’ve been obsessed with all things pumpkin: pumpkin bread, pumpkin bread pudding, pumpkin cheesecake, pumpkin chili, pumpkin ice cream.

See also, 50 Pumpkin Recipes by Food Bloggers.  I’ve made my point.


Something that has long since frustrated me about pumpkin bread recipes is that a lot of the recipes out there make two loaves of bread.

And you know what?

No matter how much you love pumpkin bread, there are times when two loaves of pumpkin bread is too much.

With the help of noosa yoghurt (with an h!), I made a seriously delicious pumpkin bread with lots of fall flavor and wholesome ingredients.

First, let’s talk about noosa yoghurt.

With a combination of sweet and tart taste plus a thick, velvety texture, the authentic family recipe and is all-natural, gluten-free, probiotic, and made with whole milk.

It’s available in pretty much every flavor you could possibly imagine and each tub is sweetened with honey and contains real fruit puree.

One of the things I love about noosa yoghurt is that each variety has its own unique purpose.

For example, the coconut variety, which tastes like ice cream, is for licking the container clean.

The tart cherry variety is for bringing to work as a snack, but eating it about 10 minutes into the work day because you can’t resist it.

When it comes to seasonal baking, the new pumpkin flavor or the plain variety will take you pretty far down the long, winding road of addiction to baked goods.


5.0 from 1 reviews
Easy Pumpkin Bread with Yoghurt
Recipe type: Sweet Treats, Breakfast & Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 2½ cups white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • ¾ cup Noosa Plain or Pumpkin Yoghurt
  • ⅓ cup butter, melted and cooled
  1. Preheat oven to 350F and lightly grease a 9×5-inch loaf pan.
  2. Combine your dry ingredients: in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In another bowl, whisk together sugars, eggs and vanilla until well combined. Add in pumpkin puree and yoghurt and whisk until mixture is smooth. Add flour and stir until mixture is combined and no traces of flour remain visible -- careful not to over mix. As a final step, add the melted butter into the mixture and whisk until the batter is smooth.
  4. Pour batter into prepared pan and bake for for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  5. Allow bread to cool in the pan for 10-15 minutes and serve warm.
This is a sponsored post written on behalf of noosa yoghurt. All thoughts and opinions are my own. 



(Visited 1,391 times, 1 visits today)
Previous Story
Next Story

You Might Also Like


  • Reply
    How-To: Host a Winter Brunch (and still manage to sleep in) - In Good Taste
    January 24, 2019 at 8:02 pm

    […] Easy Homemade Pumpkin Bread […]

  • Reply
    Six Perfect Pumpkin Recipes for Fall
    October 1, 2018 at 9:34 am

    […] isn’t fall without a pumpkin bread recipe, an apple bread recipe and a cranberry bread […]

  • Reply
    Easy Fall Spiced Pumpkin Bread Recipe
    February 20, 2017 at 7:45 pm

    […] I appreciate pumpkin bread in October, cranberry sauce in December and strawberry sangria in June, their arrival at the […]

  • Reply
    Jessica @ Sprinkle Some Sugar
    November 9, 2015 at 9:48 am

    I love adding yogurt to my baking recipes! And, well, I love pumpkin bread so this sounds double amazing!

  • Reply
    November 8, 2015 at 9:05 pm

    This sounds so good! Like you, I’m obsessed with pumpkin recipes. I can’t wait to try this out!

    Molly and Stacie

  • Reply
    November 8, 2015 at 7:36 pm

    Looks like a delicious bread. I love the addition of yogurt; it’s so nice to see a more healthful pumpkin bread recipe!

  • Reply
    Gerry @ Foodness Gracious
    November 7, 2015 at 4:12 pm

    Duh-licious!! great to meet you btw!!!

    • Reply
      Maris Callahan
      November 8, 2015 at 11:04 am

      You too!

  • Reply
    Kristina Padgett
    November 7, 2015 at 3:56 pm

    I love pumpkin bread! Me and my husband have been looking for a different recipe! Thanks for sharing 🙂

  • Reply
    Christine | Vermilion Roots
    November 7, 2015 at 12:16 pm

    Pumpkin and yogurt in bread sounds like a winner already. It must be really moist!

  • Reply
    November 7, 2015 at 12:04 pm

    The yoghurt must make it so moist AND add protein..yum.

  • Reply
    Joyce from Live Laugh Love Post
    November 6, 2015 at 5:05 pm

    Whooo…. I love pumpkin! ❤ … I will try this for weekend. Thanks for sharing ?

  • Reply
    Heather Cheney | heatherlikesfood.com
    November 6, 2015 at 3:39 pm

    I never would have thought to use yogurt! Great idea.

  • Reply
    Des @ Life's Ambrosia
    November 6, 2015 at 2:44 pm

    I LOVE Noosa yoghurt! I first tried the pumpkin one at the 2014 IFBC. It was hands down the best pumpkin yoghurt I’ve tried. I love that you turned it into a bread!

  • Reply
    Amanda | The Chunky Chef
    November 6, 2015 at 2:38 pm

    We love pumpkin bread here, and yours looks delicious!!

  • Reply
    Faith (An Edible Mosaic)
    November 6, 2015 at 1:27 pm

    Pumpkin bread is one of my favorite seasonal things to make this time of year! I love the addition of pumpkin yogurt here – yum!

  • Leave a Reply

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.