Easy Pumpkin Bread

Pumpkin bread to fall for! Easy, moist, and savory with fresh herbs, touch of turmeric and yogurt.

I bet you agree... A good moist bread can make any meal extra-special! For me, a bowl of warm soup , a warm stew or hot breakfast Chai tea demands a bread on the side. So, today I thought to give you an easy weekend project to work on. 

This pumpkin bread is as easy as mix, pour and bake! Since it is a quick bread, there is no wait between mixing and baking.

Oh, and bread is not just easy to bake and all... but also moist with healthy non-fat yogurt, and warm with subtle spice of turmeric.

Warm, moist, vibrant and loaded with Pumpkin!

Comm'on guys it is Pumpkin Season :) 

Bread is my favorite side in the world. We all like breads, don't we? Specially to dunk in a warm soup, or snacking leftovers with cup of hot Chai tea, or even a quick breakfast with smear of soft butter. Honestly, the comfort of sweet bread can spoil me.

Not that I'm discouraging you to try sweet breads. Once in a while it is totally okay. Like in my home, rule is no more than 3-4 sweet treats whole month. So for my love of breads, I like...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 9" Loaf of Bread Serves: 5
Notes: No. of servings depends on serving size.


    Pumpkin Bread

  • 1 Cup Pumpkin (puree, 8 ounce can)
  • 2 Cup All-Purpose Flour (few tbsp more for dusting the pan)
  • 3/4 Cup Sugar (granulated white sugar)
  • 1 Cup Yogurt (*plain non-fat yogurt, at room temprature)
  • 2 Egg(s) (at room temprature)
  • 1/4 Cup Canola Oil (plive oil, or oil of your choice)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ginger (powder)
  • 1 tsp Turmeric (powder, optional)
  • 1 tsp Salt
  • 2 tsp Thyme
  • 1/4 tsp Black Pepper (fine crushed)


  • 1. Preheat oven at 350 degrees Fahrenheit. Spray a 5" by 9" loaf pan with cooking spray and dust with flour. Set aside.
  • 2. In a medium bowl, add wet ingredients: eggs, olive oil, and yogurt. Whisk to break eggs and mix with yogurt. Add pumpkin puree, combine well and set aside.
  • 3. In a wide paper plate or large bowl, add dry ingredients: flour, spices, and sugar. Mix well with fork to distribute evenly. Add to wet ingredients in three batches, and fold with spatula after each addition just until flour is moist and almost no streaks of dry flour remain.
  • 4. Transfer to prepared pan, bake at 350 degrees for 1 hour to 1 hour and 15 minutes, or until tooth pick inserted in the middle comes out clean.
  • 5. Let it cool in pan for 20 minutes, then loosen sides with knife and place of a wire rack to cool completely. Serve wit favorite soup for dinner or with butter for breakfast. Enjoy!

Savita's Notes:

*I used plain non-fat yogurt for this recipe. I whisked it well to get rid of lumps before using.

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4 comment(s)

Hi Savita, This may seem like a silly question to an American, but we cant buy canned pureed pumpkin here so I have no idea what the consistency should be. Eg is it the same as homemade puree or is it thin enough to pour from the tin or is it solid when tipped out?
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