Classic Pumpkin Bread
Serves: 12
  • 1 C all-purpose flour
  • ¾ C white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • 2 eggs
  • ⅔ C brown sugar
  • ¼ C sugar
  • ½ C plain or vanilla yogurt
  • 1 tsp vanilla extract
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  1. Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
  2. In a small bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and cloves. Set aside.
  3. In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat together eggs and sugars until creamy. Add in yogurt and vanilla extract and beat until well-combined. Beat in pumpkin puree until just combined, scraping down sides of bowl as necessary.
  4. Add in dry ingredients and beat until just combined. Pour batter into prepared loaf pan.
  5. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
  6. Remove from oven and allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
Recipe by A Kitchen Addiction at