• Abby Estevez

Classic Pumpkin Bread

I have always wanted to create my own recipe for pumpkin bread, and my hope would be that it tastes as close as possible to the one you would get from Starbucks. Not the classiest thing, but it is so spongey and delicious!


This recipe is not as unhealthy as you may think... I have substituted some healthier options like coconut oil, honey and greek yogurt... but I still have white sugar and flour. I guess you can say "it was a good attempt".


All that matters in my opinion are getting the right amount of spices and THIS IS IT!

Classic Pumpkin Bread

1 cup all purpose flour

1/2 + 1/3 cup whole wheat flour (or just use more all purpose flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 cup granulated sugar

1/2 cup honey

2 large eggs

1/3 cup coconut oil, melted

1/2 teaspoon vanilla extract

1/2 cup greek yogurt (I used Fage 2%)

1 cup pumpkin puree,I recommend Libby's brand if you can find it!

Preheat oven to 350 degrees. Prepare a 9X5 inch loaf pan by greasing the sides with butter or canola oil spray. I also like to add parchment paper horizontally into the pan for easier removal when done baking, that is totally up to you.

Whisk together the dry ingredients in a medium bowl; flour, baking soda, baking powder, salt, nutmeg, cloves and cinnamon. Set aside.


Using a whisk or mixer, in a large bowl; beat together the coconut oil, honey and sugar for one minute. Add the eggs and vanilla extract, beat until well combined about 30 seconds to a minute. You will feel the mixture thinning out, be sure to scrape any sugar and honey off the sides. Mix in the pumpkin puree and greek yogurt on medium until no yogurt is visible, about a minute, and continue to scrape down the sides of the bowl.

In two parts, stir the flour mixture into the pumpkin mixture. Combine until no flour is visible.

Pour batter into the greased loaf pan. Bake on center rack at 350 degrees for 70 minutes, turning 180 degrees halfway through. Watch any raised peaks that may form, I like to place some foil over top for the last 10 minutes so it doesn't brown too much.


Allow loaf to cool for 10 minutes before removing from loaf pan. I like to top mine off with powdered sugar before cutting into thick slices to enjoy!

For anyone wondering if I recently moved, renovated or won the lottery... you are all wrong... this is my mom's kitchen. Designed it herself and I could not be more proud!

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