Impossible Pumpkin Bread

5 from 1 vote

A moist and flavorful Pumpkin Bread Loaf that is low-sugar, whole-grain or gluten-free.

Course: Breakfast, Snack

Servings: slices

Calories: 141kcal

2 large eggs
1 15 oz can pumpkin puree
1/2 cup greek yogurt (I use 2% but any yogurt will work) (112 g)
1/4 cup + 2 tbsp brown sugar (I use coconut sugar) (72 g)
2 tbsp any neutral oil (I use avocado oil) (28 g)
2 cups white whole wheat, all purpose, or gf all purpose flour (240 g)
2 tsp pumpkin spice
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tbsp additional brown sugar (12 g) mixed with 1 tsp ground cinnamon to sprinkle top

Preheat the oven to 350F and grease a 9×5 loaf pan using spray oil or line with parchment.
In a large bowl beat your eggs and blend pumpkin, oil, sugar, yogurt until smooth.
In a medium bowl whisk together flour, spice, salt, baking powder and baking soda.
Fold dry into wet until just combined (do not overmix).
Pour and flatten into the loaf pan and sprinkle with cinnamon sugar.
Bake for 60-70 minutes until a knife inserted in the middle bottom comes out clean.
Cool 15 min in the pan then turn it out and cool completely before slicing.

I keep my slices refrigerated for max freshness. You can even freeze leftovers for a couple of months!