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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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.
If you don’t have bourbon, use 1 teaspoon of vanilla extract instead.
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.
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.
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.
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!
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This looks delicious and I’d really like to try it, but I
m not a drinker and to buy a bottle of bourbon only to use one tablespoon is not in my wheelhouse. :.(
Hi Linda, no worries if you don’t have bourbon! You can use a splash of vanilla extract instead – I’d do 2 teaspoons.
Made the bread, absolutely delicious! Can’t wait to serve to friends! BTW, can it be frozen?
I’m so glad you liked it Rita! Yes, to freeze: wrap pumpkin bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Omg this sounds amazing! I need to make it asap!
Thanks Emily! Let me know how it turns out for you!