This scrumptious sound pumpkin bread is overflowing with Fall enhances and made with huge amounts of solid fixings. This formula can be made with or without chocolate chips.

Call me insane, yet I began trying different things with this solid pumpkin bread formula since at beginning of the mid year! The principal preliminary run was in May at some point and it was a finished disappointment. I was attempting to make the formula with mixed up antiquated oats and no refined flour. Sadly I was always unable to get a bread that worked with just oats.

Ones that tasted great? Indeed, really they did! They simply weren't "sliceable" and would in general consume around the edges and tops. The internal parts were in reality entirely delightful however. Glimmer forward a lot more preliminary races to a bread that I am certain is a standout amongst other sound pumpkin bread plans you'll discover. What's more, as a little something extra, it doesn't consume on the tops or sides 🙂




  • 1 cup pumpkin*
  • 1/2 cup vanilla Greek yogurt (must be Greek yogurt)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, measured when melted
  • 3/4 cup brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1 cup flour, all-purpose white or white-whole wheat (regular whole wheat not recommended)
  • 1/2 cup oat flour (blended up old fashioned oats)
  • 1/2 cup dark chocolate chips or chopped nuts optional


  1. Preheat the oven to 350 degrees F. Grease and flour a bread pan (I use 4.5 x 8.5 inch pan) and set aside.
  2. In a large bowl, stir together the pumpkin, Greek yogurt, egg, vanilla, coconut oil (measure in MELTED and slightly cooled form), and brown sugar until well combined.
  3. In another bowl, stir together the baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, flour, and oat flour (measure oat flour AFTER blending the oats; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour). Stir in chocolate chips or nuts if desired. You don't need to use chocolate or nuts for this bread, but if you leave them out I recommend adding 1 additional teaspoon pumpkin pie spice.
  4. Mix the wet and dry together until just combined (over-mixing will yield a denser bread). (Increase spices if desired.)
  5. Pour into the prepared bread ban and bake for 40-55 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
  6. Store in an airtight container in the fridge. (I microwave a piece for 10-15 seconds before enjoying). Best eaten within 2-3 days otherwise tightly wrap individual pieces and freeze.

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