Greek Yogurt Pumpkin Bread smells divine coming out of the oven, and tastes just as good! It uses healthy swaps for a less guilty treat.
Hi friends!
I was walking through the grocery store the other day and found myself picking up ALL things pumpkin. There was a sale on canned organic pumpkin, so I bought a ton. Then I went on to find the pumpkin tea, pumpkin crackers and even pumpkin spiced pumpkin seeds. <— seems a little repetitive to me, but so tasty!
I didn’t think I was pumpkin crazy, but apparently I am! The flavors are so tasty, it’s pretty easy to get wrapped up in it.
Since it’s full on pumpkin month, and apparently I’m more wrapped up in it than I thought, I wanted to share a new pumpkin recipe with you. I decided on taking pumpkin back to basics with a delicious and healthier pumpkin bread featuring mainly wheat flour and Greek yogurt.
For the sake of full disclosure, this did not turn out right the first time.
It wasn’t terrible, but it rose way too much in the oven, was heavy and cracked at the top. It was also just a little dry.
The hubs even asked where the chocolate chips were.
So I went back to the drawing board, added baby dark chocolate chips and adjusted a few other things.
The final product came out with an insanely moist and fluffy loaf.
And yes, he was right. The chocolate chips totally made it! I should have known.
And I feel better adding them knowing the rest of the ingredients are balanced to perfection.
So yes, count me in. I’m a full on pumpkin mania fan… someone bring me a Pumpkin Spiced Latte to drink with this!

Chocolate Chip Greek Yogurt Pumpkin Bread
Ingredients
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon table salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 15 oz can pumpkin puree, not the pie filling
- 1/3 cup Greek yogurt
- 1/4 cup milk, I tested with almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon dark chocolate chips
Instructions
- Put the oven rack on the bottom and preheat the oven to 350 degrees.
- Mix both flours, baking soda, cinnamon, nutmeg, cloves and salt in a bowl.
- In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla.
- Slowly stir the dry ingredients into the wet. Mix well, but don't overdo it.
- Stir in the 1/4 cup chocolate chips.
- Pour the batter in a loaf pan and sprinkle the rest of the chocolate chips on top.
- Put the loaf on the bottom rack in the oven and bake for 55- 1:05 or until a knife comes out clean.
Notes
Nutrition
Other Running in a Skirt pumpkin recipes:
Pumpkin Chocolate Chip Cannoli
As always, I am so grateful that you are here. Tomorrow I’m sharing some amazing mountain fall color from my recent hike near Linville Gorge. The views are jaw dropping!
Your turn!
Pumpkin mania? yay or nay?
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I just love pumpkin! You really have made this over into a healthy snack – that is wonderful. I’ve never combined pumpkin with chocolate chips so I look forward to trying that!!!
This sounds fantastic! Love how healthy it is with whole wheat, pumpkin and dark chocolate. Just perfect! 🙂
Thank you!!! It’s a nice combination of healthy and delish!
Yes I love how greek yogurt adds a little bit of tanginess and the added moisture!! This recipe looks amazing!
Totally! It’s so moist! And dark chocolate just makes me feel better about the chocolate 🙂
looks amazing! Thanks for linking up now I am hungry 🙂
haha! My mission is accomplished then 🙂
Your Pumpkin Bread is just beautiful and looks so moist and delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Thank you Miz Helen!
I’m pretty sure chocolate chips make everything better 😉 This looks so yummy!
Totally 🙂 #noshame
This looks delicious! I found myself picking up a massive amount of pumpkin at Costco the other week, and I’ve barely made a dent in it. Definitely was a little over eager in that purchase!
Haha! I feel ya… you should see my pantry…. I heard about the pumpkin shortage and stocked up…. Now if there is a pumpkin shortage it’s because it’s all in my pantry. 🙂
My goodness, Julie, this looks magical! <3 I haven't made pumpkin bread yet this year, but I'm thinking it's gonna have to happen (hopefully very soon! *-*)!
It’s so tasty! Canned pumpkin is the magic… makes anything fluffy and yummy.
oooo the chocolate chips are the perfect addition! Can you come be my personal chef?
Haha! Sure! I’ve always thought I’d try to live in New York at some point… and then it didn’t happen! haha!
That looks so yummy! My son (I know, it’s crazy, right?) made pumpkin muffins this week. They were so good, but I told him he should have put chocolate chips in them….just saying…
That’s exactly what the hubs said on the first loaf… he was right!
I like that this recipe doesn’t have a lot of refined sugar 🙂 and that it has PUMPKIN!
Hi! Juuuust came across your blog and this was my first post – yummmmm! I love pumpkin + chocolate! Winner, winner, chicken dinner! So happy! Thanks for sharing! 🙂
Thanks for stopping by! I’m so glad you found my blog and I hope you will come back soon!
This looks and sounds amazing! I am pinning this to save for later. Found you at Delicious Dish Tuesday this week! Thanks for sharing.
Thanks for the pin! It’s a keeper!
Great healthy substitute tip and recipe! I never thought about swapping things out for Greek yogurt, I’ve swapped with regular, but never tried Greek. Thanks again for the tip!
It brings lots of extra moisture!
I love pumpkin flavored ANYTHING and this looks SO GOOD!! <3
Thanks Gingi! It is a good one!
I have been pumpkin obsessed lately! This recipe really does seemed balanced to perfection and the chocolate chips take it over the top!
When in doubt… add chocolate. It is super moist too!
Yum love pumpkin bread! I am almost done with pumpkin for a while though 🙂 It gets a little crazy ! Thanks for linking up
It seems to get crazier every year!
Looks yummy, I love your honesty too
Ooooh yeah, this is a winner! I love, and I mean love, chocolate chip pumpkin bread. Red Rover I’m coming over. And yay for #pumpkinweek2015!!
Send rover right over!
Yum! You make the most delicious recipes. I, too, love all things pumpkin. Though I’m typically a terrible baker, I may have to try this! Look so scrumptious.
It’s super moist!
Seasonal, healthy and tasty : now that’s a nice combination.
Thanks Blane!