Pumpkin Donut Bread
Sweet, spiced, and pillowy, this Pumpkin Donut Bread brings the joy of a fall bakery right to your kitchen. Perfect for fall baking, potlucks, or a cozy autumn morning treat.
Ingredients
- 2 cups all-purpose flour or 1:1 gluten-free blend
- 1 cup granulated sugar sugar
- 1 cup canned pumpkin puree canned pumpkin puree
- 1/2 cup whole milk Greek yogurt Greek yogurt
- 2 large eggs eggs
- 1/2 cup unsalted butter butter
- 1 tsp baking soda baking soda
- 1 tsp baking powder baking powder
- 1 tsp fine sea salt salt
- 2 tsp ground cinnamon cinnamon
- 1/2 tsp ground nutmeg nutmeg
- 1/4 tsp ground ginger ginger
- 1/4 tsp ground cloves cloves
- 1 tsp pure vanilla extract vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Beat eggs, then stir in pumpkin puree, yogurt, melted butter, and vanilla.
- Pour wet mixture into dry ingredients and fold until just combined.
- Scrape batter into pan, tap to remove air bubbles, and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Slice once fully cooled and serve warm with butter or powdered sugar.
Notes
Substitutions: Swap butter for coconut oil; use dairy-free yogurt for vegan option. For extra texture, fold in chopped pecans. Measure flour by spooning into the cup then leveling off. Room-temperature eggs blend more evenly.
Nutrition
Calories: 200kcal
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