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Easy Pumpkin Bread

Greek Yogurt Pumpkin Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup sugar
  • 1/2 cup brown sugar lightly packed
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 1/3 cup coconut oil melted (substitute vegetable oil)
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 container of vanilla Yoplait Greek 100 approx 2/3 cup</span>
  • 1 cup + a few more chocolate chips dark


  1. Preheat oven to 350 degrees.
  2. Whisk sugars together, be sure to break up any brown sugar clumps and set aside. Add room-temperature eggs, vanilla and pumpkin puree and blend until smooth.
  3. If your kitchen is cool, you will likely need to melt your coconut oil. You can melt in a small saucepan on the stove or in the microwave for a few seconds. The reason you want room-temperature eggs is because if your eggs are too cool, they could solidify your coconut oil. Add warmed coconut oil to the mixture.*
  4. *If substituting vegetable oil, you can skip this step.
  5. Add Yoplait Greek 100 and mix well. (I don't like to leave yogurt out too long, but I did get it out before I started everything so it wasn't too cold for the coconut oil.)
  6. In a separate bowl whisk together flour, baking soda, baking powder, salt, pumpkin spice, cinnamon and nutmeg. Slowly add dry ingredients to wet until there are no traces of dry ingredients.
  7. Fold in a cup of chocolate chips.
  8. Pour into greased bread pan. Sprinkle remaining chocolate chips on top of the batter.
  9. Bake for 45 - 50 minutes.