This bourbon-spiked Greek yogurt pumpkin bread recipe is a healthy twist on a fall classic. Filled with warming spices, make this healthy pumpkin loaf now.

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This Greek yogurt pumpkin bread is a healthier, bourbon-spiked twist on a fall classic

I hate pumpkin pie. But I LOVE pumpkin bread. 

Anyone else with me? 

And as delicious as coffee shop loafs can be, they’re often super high in calories, saturated fat, and sugar. This bread is a bit healthier as it’s made with less sugar, white whole wheat flour, and uses Greek yogurt to replace some of the butter. 

It’s also a pumpkin bread recipe that uses a whole can of pumpkin. That’s right, no leftover puree to figure out how to use! Not only is it convenient, but using the whole can also helps us cut back on the butter without losing any moisture. 

While technically optional, I HIGHLY recommend keeping the bourbon in. Trust me, bourbon + pumpkin pie spice is a real winner. 

Why you’ll love this recipe

• Super moist. 
• Healthier than coffee shop pumpkin breads.
• Uses a whole can of pumpkin puree. 
• Delicious with a cup of coffee or spiced herbal tea.

Ingredients used to make Greek yogurt pumpkin bread with bourbon

• White whole wheat flour: I’ve been buying my flour in bulk online. You can also use all-purpose flour. 
• Pumpkin puree: I used Libby’s. Note that different brands have different water contents, so using a different brand may slightly affect the texture. 
• Bourbon: Just a splash, but I promise it adds to the flavor. 
• Greek yogurt: To help cut down on the amount of butter, we’re using 3 tablespoons of plain Greek yogurt. I recommend using whole fat or 2% fat yogurt. 
• Pumpkin pie spice: You can make your own, or buy pumpkin pie spice online. 
• Butter: Use unsalted butter. If you want, you can use all Greek yogurt, but I like the slight buttery flavor keeping some butter gives this bread. 
• Eggs: I haven’t tried this recipe with an egg alternative, like a flax or chia egg. It is a heavy batter, so I’m not sure if those alternatives will work just as well. 
• Maple syrup: Use pure maple syrup for best flavor. 
• Vanilla extract: I recommend pure vanilla extract – not imitation vanilla. 
• Baking soda: Make sure it’s fairly fresh in order to get enough lift. 
• Salt: Just a pinch! 

What if I don’t have bourbon?

If you don’t have bourbon, use 1 teaspoon of vanilla extract instead. 

How to make a healthier, super moist loaf of pumpkin bread 

1. Preheat the oven and line a loaf pan with parchment paper. 
2. Whisk together your wet ingredients in one bowl and your dry ingredients in another. 
3. Slowly add the dry ingredients to the wet, mixing until just combined – don’t overmix!
4. Bake!
5. Cool and then eat. But seriously, let your bread cool otherwise it’ll be far too gooey. 

How to make pumpkin bread at altitude 

If you’re like me and making this bread above 5200 feet, then I recommend increasing your oven temperature to 375-degrees F and reducing cooking time to 45-50 minutes. 

Other than than, no need to adjust anything else with the recipe. 

Tips for making this bourbon-spiked Greek yogurt pumpkin bread recipe

• Make a parchment sling. I promise you won’t regret spending the extra time on this as it makes getting the bread out of the pan SO much easier. Oh, and you won’t spend time scrubbing your loaf pan clean. For tips on how to make a parchment sling, check out this article on King Arthur Baking. 
• Use room temp ingredients. Especially when baking with Greek yogurt, you want to let your ingredients sit out for 10 to 20 minutes (depending on how warm your kitchen is). This will help them mix more smoothly. 
• Don’t open your oven until the very end. If you’ve experienced your quick breads sinking after being removed from the oven, then chances are you either opened and closed the oven too often during baking or your baking soda is old. 
• Let it cool before slicing. This bread is SUPER moist. As a result, cutting it while it’s still piping hot will result in a gooey mess. I actually prefer this bread the next day, but if you can’t wait that long, at least wait until your bread is cool to the touch before slicing. Also make sure to use a serrated knife. 

How to store Greek yogurt pumpkin bread 

While it can be stored at room temperature for 1 to 2 days, I recommend storing your Greek yogurt pumpkin bread in an airtight container in the fridge for no more than 4 days. 

Can you freeze leftover pumpkin bread? 

Yes! Simply slice your cooled bread and wrap each slice in plastic wrap. Place each wrapped slice on a baking sheet and freeze for 30 minutes. Once frozen, transfer the slices to a freezer bag and store for up to 4 months. 

To thaw, simply unwrap a slice and microwave it for 20 seconds. 

More healthy quick bread and muffin recipes to try 

• Whole Wheat Bourbon Banana Bread
• One Bowl Vegan Chocolate Banana Muffins
• Healthy Lemon Blueberry Bread
• Healthy Marbled Pumpkin Bread
• Banana Chocolate Chip Oat Muffins

If you tried this bourbon-spiked Greek yogurt pumpkin bread, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Bourbon-Spiked Greek Yogurt Pumpkin Bread Recipe

This bourbon-spiked Greek yogurt pumpkin bread recipe is a healthy twist on a fall classic. Filled with warming spices, make this healthy pumpkin loaf now.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert, Snack

Keyword: Greek Yogurt Pumpkin Bread Recipe, Healthy Pumpkin Bread Recipe

Servings: 10

Calories: 190kcal

Ingredients

• 2 tablespoons unsalted butter melted and slightly cooled
• 3 tablespoons plain Greek yogurt 2% or whole fat at room temperature
• 1 (15 ounccan pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs at room temperature
• 1 tablespoon bourbon
• ½ teaspoon vanilla extract
• 1 ¾ cup white whole wheat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons pumpkin pie spice

Instructions

• Preheat your oven to 350 F (or 375 if baking at altitude). Line a loaf pan with parchment paper and set aside.
• In a large mixing bowl, whisk together the melted butter, Greek yogurt, pumpkin puree, maple syrup, eggs, bourbon, and vanilla extract. Set aside.
• In another bowl, combine the flour, baking soda, salt, and pumpkin pie spice.
• Slowly mix the dry ingredients into the wet until just combined.
• Using a rubber spatula, pour the batter into the prepared loaf pan and spread into an even layer.
• Bake for 50-55 minutes (or 45-50 minutes if at altitude), or until the top is lightly browned and an inserted toothpick comes out clean. Remove from the oven. Grab the two sides of the overhanging parchment paper and lift the bread out of the pan. Place on a cooling rack and allow to cool completely before slicing.

Notes

Nutrition for 1/10 of recipe: 190 calories, 5 grams fat (2 grams saturated), 33 grams carbs, 5 grams fiber, 13 grams sugar, and 5 grams protein

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