Enjoy the flavors of Fall with this bourbon-spiked (healthier) pumpkin bread! Thanks to whole wheat flour, Greek yogurt, and pumpkin puree, this quick bread is lower in fat and calories than most coffee shop versions while still being tender and full of spice.
I can’t believe that I haven’t posted a proper quick bread recipe since my very first post on the blog. My Flannel Pajamas Banana Bread is still the recipe I make the most often (well, after my peanut butter overnight oats) from my blog. The bourbon adds such a wonderful depth of flavor, while the Greek yogurt keeps it perfectly moist without needing loads of butter or oil.
After making pumpkin pancakes for breakfast today, I was left with a little over half a can of pumpkin puree. Initially I planned on making a pumpkin spice overnight oats recipe (likely still will at some point), but I’m sadly all out of oats and Amazon isn’t delivering my next 5 lb bag (yest, 5 pounds. . .I won’t say how fast we go through all those. . .) of rolled oats until next week. So, oats were out of the equation. I also realized I need a good option for breakfast tomorrow. Put these two conundrums together and the only reasonable solution is to make pumpkin bread.
I also apologize for giving you two pumpkin recipes in one week. Especially when that week is still in September. Usually I try to hold off until October for all things pumpkin, but I’ve just been so excited about all these Fall-inspired recipes in my head that I just couldn’t wait any more.
For this recipe I strongly recommend keeping the bourbon in as it really does add to the depth of flavor and makes it so much more comforting. The alcohol cooks off so no need to worry about kids eating this. But if you really don’t like the taste, feel free to omit and replace with a splash more of vanilla extract or even some maple syrup would be delicious.
Any fun plans for the weekend? Bry and I are heading back up to the mountains to do some hiking, watch fireworks, watch football, and eat plenty of delicious food!
So here’s a toast to getting into the Fall spirit!
(Healthier) Bourbon-Spiked Pumpkin BreadPrint Recipe
- 1 cup pumpkin puree
- 150 grams brown sugar (about ¾ cup)
- ¼ cup plain Greek yogurt
- 2 tablespoons melted butter, unsalted
- 1 generous tablespoons bourbon
- 1 tsp vanilla extract
- 1 egg
- 94 grams all-purpose flour (about ¾ cup)
- 94 grams while whole-wheat flour (about ¾ cup)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinch salt
Preheat oven to 350F and coat loaf pan with baking spray.
Place pumpkin puree, brown sugar, and melted butter in mixer and mix on high until well combined. Add in Greek yogurt, bourbon, vanilla extract, and egg. Mix until combined.
In a separate bowl, combine flours, baking soda, pumpkin pie spice, and salt.
Slowly add dry ingredients into the wet ingredients while mixer is on medium-low speed. Mix just until combined, but avoid over-mixing. Batter should be slightly thick.
Pour batter into prepared pan and bake for 40-50 minutes, or until toothpick comes out clean.
Allow to cool, then slice and enjoy!
For 1/12 of recipe: 127 calories, 1 g saturated fat, 23 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein