With Halloween coming up I have been thinking about pumpkins a lot more and when I was wondering what to do for breakfasts this week, a pumpkin bread seemed like a great way to go! Although I already have a recipe for a pumpkin bread that I really like I wanted to try to incorporate some of the ideas from the recently successful strawberry Greek yogurt banana bread into it. The Greek yogurt banana bread uses bananas and Greek yogurt to completely replace the oil or butter in an attempt to make it a little healthier while leaving the bread nice and light, fluffy and most importantly, moist. For my pumpkin Greek yogurt banana bread I pretty much took the Greek yogurt banana bread recipe and added pumpkin spices and pumpkin puree while removing some of the bananas to keep the moisture level consistent. In addition I replaced some of the all-purpose flour with whole wheat flour and since pecan go so well with pumpkin I added some of those as well. The pumpkin Greek yogurt banana bread turned out amazingly well, having one of the best textures that I have ever had in a quick bread! I am looking forward to breakfasts this week especially on Halloween!
Even after spending the time making a healthier pumpkin bread recipe I could not resist topping it with a vanilla bourbon caramel sauce !
I like to wrap my leftover quick bread in aluminum foil and store it in fridge. When I want another slice I simply pull one out and put it in the microwave for 10-20 seconds to warm it up and it is almost just like the day that it was made.
This pumpkin Greek yogurt banana bread with vanilla bourbon caramel sauce makes for such an amzing breakfast!
Pumpkin Greek Yogurt Banana Bread
A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well.
ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3/4 cup brown sugar
- 1 cup pumpkin puree (homemade or store bought)
- 2 large over-ripe bananas
- 2 eggs
- 1/2 cup Greek yogurt
- 1 cup pecans, toasted and coarsely chopped (optional)
directions
- Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
- Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
- Mix the dry ingredients into the wet ingredients followed by the pecans.
- Pour the mixture into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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Oh, wow! That's just something that I really want now! I already imagine all these amazing flavors dancing together in my mouth! 🙂
A wonderful cake! Moist and delicious.
Cheers,
Rosa
Well the whole point of making it healthier is so you CAN smother it in something decadent! Gorgeous loaf.
This is what I love to visit on your blog consistently. Always would be something new to prepare. Thanks
Assorted cheese
This sounds awesome! I want to make this today, however right now I do not have any bananas. Do you think I could make it without the banana?
Thanks! Keep up the good work!
Can't wait to give this a try today. I enjoy your blog. Thanks much, Kristin
question – the link for the vanilla bourbon caramel sauce doesn't include the bourbon – how much did you use? Thanks – really want to make this soon. Have a couple of sugar pumpkins I getting ready to roast for puree.
It looks deliciuos! I will try to make it! Best Paola http://www.passionandcooking.wordpress.com
trishthedish: You could probably replace the bananas with about a cup of apple sauce.
Nancy Long: Add a tablespoon (or more) at the end after mixing in the butter. Enjoy!
This one is so yummy…:)
Thanks Kevin! I will let you know how it goes!
Thank you Kevin – will be making it very soon. Just made an Apple Streusel Pie today and added a little bourbon and apple cider to it.
This couldn't have come at a better time! I have a can off pumpkin puree in the cupboard that I'm itching to turn into something yummy and this looks just right. Thanks:)
Yummy! I wonder how a small addition of chocolate chips would go…
I am going to make this banana bread and I am going to DROWN it in whipped cream.
Kristi Stephens: Chocolate chips or even white chocolate chips would be a wonderful addition!
I had one overripe banana, and a can of pumpkin that wasn't doing a lot on the shelf, so I made this bread this afternoon. Since I only had one banana, I added an extra 1/2 cup of pumpkin. The texture is very nice, and the flavor quite good. I think I lost a bit of sweetness due to having only one banana, so I drizzled a bit of honey over the slice. That made it perfect.
Do I need to add a bourbon carmel sauce or ok without it . My concern is you have not added any sugar to recipe. Thanks Joyce
I made this last night and it turned out really well! It makes a large, beautiful loaf, just as you show. I want to try the applesauce variation, too. I did reduce the amount of cloves to 1/4 tsp., but that is just a personal preference. Very nicely spiced loaf. Thanks for a new recipe I will be making again.
So good. The bread alone is not super sweet which I love. I also appreciate the lower calories. Will be making the leftover slices into French Toast this weekend.
I just made this and it did not turn out for some reason. I kept adding time until the top started to over brown, because the middle to bottom was still wet. The only changes I made were to use only all purpose flour (no whole wheat) and I added a small amount of chocolate chips.
Noelle Corris: I am sorry that it did not work out for you. The last time that I made it I noted that it actually too less than the 60 minutes. Did you use homemade pumpkin puree or canned? The all purpose flour vs whole wheat and chocolate chips should not have made much of a difference in the baking time. One trick for quick breads that are taking too long and browning on the top it to cover them with foil to stop them from burning.
Thanks sincerely for this wonderful recipe… Like Noelle, my bread, too, began to burn on top as the bottom just started to finish — there was a bit too much batter — I thought that it was botched… but after it cooled and sat for a day, it was moist and flavorful and had such soft pleasing texture. I didn't make the caramel sauce, but I've been reheating it by the slice and topping it with pats of butter and drizzling with honey. It's full of Fall comfort. Best regards… D.
Made a half-batch of this (low on kabocha puree; tiny Japanese oven) with walnuts and it turned out great. Really enjoying the healthier bread recipes you've been posting!
Is it necessary to use the wheat flour? Will using all purpose flour only change the way it turns out?
Stephanie N. : You can easily replace the whole wheat flour with the same amount of all-purpose flour. Enjoy!
Kevin, I have made this multiple times and it comes out perfectly! It is a beautiful loaf. Could it be that those having difficulty are overmixing the batter? I find that mixing only until everything is well blended, with a spoon, then let the batter rest while the oven is preheating. It's light and fluffy when I pour it into the baking dish. This is my favorite quick bread recipe. Thank you!!
Laura D.: I am glad that you enjoyed it! Great point about over mixing, that can cause problems with quick breads like this.
Best Quickbread I've ever made!
Oooh – this sounds delicious. I've been on the lookout for a nice pumpkin baked goods recipe. And this fits bill – can't wait to make it!
Very tasty loaf, Kevin. I doubled the recipe because I was certain we'd want more than one loaf and I was right. We rent and our range doesn't always produce consistent temperatures and I had problems with the tops browning too much while the loaves were moist inside, so covering them w/ foil helped a lot. A friend has already asked for the recipe and I'm sure she'll sign-up to receive your yummy recipes. Thanks ever so much.
Just Made it – this stuff is Ah-Mazing!!!
Could you use non-fat milk instead of greek yogurt?
Lisa Tassone: Sour cream would be a better substitute than milk here.
Do you use full-fat Greek yogurt? Is nonfat acceptable to use in this recipe?
Anonymous: Nonfat works!
I made this and it was so delicious!
Been making this pumpkin bread since you first posted in 2012 and made it again today. It's a family favorite at Thanksgiving and Christmas. I cook pumpkins around Halloween and freeze the flesh for various pumpkin recipes, several from your blog. I like to make the bread, wrap in foil, and freeze so that I don't have to bake at the last minute during holiday season. It holds up very well. I thinks it's delicious without the caramel sauce. Sometimes I spread some cream cheese on it for breakfast.
Made this tonight, as directed but with toasted walnuts (all I had) and 3 small-medium bananas. When I saw the list of ingredients I knew I had to try it and it has turned out moist and full of banana pumpkin pie flavour! Thank you Kevin.
I hope you don't mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can't wait for Autumn 🙂 http://www.frolicinflorida.com
This is the worst pumpkin banana bread I ever made and I followed the directions exactly. The cloves overtook everything.
This was so very easy to put together. Mixed all the ingredients by hand, didn’t need to pull out my mixer. It was tender & moist but not as sweet as we would like. Do you think it would add somesweetness if I added cranberries next time I make this tasty quick bread? Thanks once again for sharing!
Hi! Looks awesome! Think it would work well as a muffin recipe?
Yes it does! The bake time will be less, start checking at around 18-20 minutes.