High Fiber Pumpkin Bread
This wholesome High Fiber Pumpkin Bread combines tender pumpkin with whole wheat flour and Greek yogurt, providing a nutritious and satisfying treat perfect for breakfast or snacks.
Ingredients
Wet ingredients
- 1 cup pumpkin puree (canned or homemade) Use plain pumpkin puree, not pumpkin pie filling.
- 1/2 cup Greek yogurt (plain; full-fat yields richer texture) Can substitute with plain dairy-free yogurt for a vegan option.
- 1/4 cup honey or maple syrup Natural sweetener; reduce to 3 tablespoons for less sweetness.
Dry ingredients
- 1 cup whole wheat flour For a lighter loaf, use half whole wheat / half all-purpose.
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Optional ingredients
- 1/4 cup chopped nuts (optional; walnuts or pecans recommended) Toast the nuts for deeper flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together pumpkin puree, Greek yogurt, and honey or maple syrup until smooth.
- In a separate bowl, combine whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to blend.
- Add the dry ingredients to the wet ingredients in two additions. Stir gently with a spatula until just combined. Do not overmix.
- Fold in chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes, starting to check at 50 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Cool completely before wrapping to avoid condensation and sogginess. Store at room temperature for 2-3 days, refrigerated for up to 7 days, or freeze slices for up to 3 months.