This healthy pumpkin bread recipe is so moist and full of flavor, you'd never guess that it wasn't 100% indulgent. Enjoy a slice as a cozy fall breakfast or as a snack!
Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray.
In a large bowl, combine pumpkin, beaten eggs, sugar, yogurt, milk and vanilla. Whisk until combined.
Add whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to top of wet ingredients. Lightly sift dry ingredients with spoon or fingertips until combined, then fold dry ingredients into pumpkin mixture. Stir until combined but do not overmix.
Divide the batter evenly between the two loaf pans and smooth tops (see note). Bake for 50 minutes or until bread tests done (a toothpick inserted in the middle should come out clean, or with a few crumbs clinging).
Let cool 10 minutes in pans before removing to a wire rack to cool completely before slicing.
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Notes
Recipe makes two loaves!
Before baking, sprinkle the loaves with pepitas (shelled pumpkin seeds) or rolled oats, if desired.
Pumpkin bread freezes well. Wrap it securely and place in freezer safe bag or container for up to 2 months. If you prefer, wrap individual slices to freeze. They thaw very quickly.
All purpose flour can be substituted for the whole wheat flour.