Pumpkin Spice Bread without Pumpkin Puree
*This post may contain Amazon Associate Affiliate links. Read more »
This tender Pumpkin Spice Bread without Pumpkin Puree Recipe creates a delightful, spiced bread using oil and yogurt to ensure moisture without the need for pumpkin puree. This recipe infuses classic pumpkin pie spice into a soft, fluffy loaf, perfect for a cozy fall morning!
Why you’ll love this recipe
This quick bread is a cozy, spiced classic, no pumpkin puree required. Just a soft, fluffy crumb and a perfect blend of warm spices. Sam x
No Pumpkin Needed – Just the cozy pumpkin spice flavor you love
Rich & Moist – Thanks to olive oil and creamy yogurt
Soft Crumb – Tender and fluffy texture without being dense
Perfect for Fall – Serve warm with butter or enjoy cool with tea
Freezer Friendly – Bake now, save some for later
Watch how to make pumpkin spice bread
Ingredients you’ll need
You’ll only need simple pantry ingredients for this fall loaf:
- All-purpose flour – Scoop and level for accuracy
- Baking powder + baking soda – For a well-risen loaf
- Pumpkin pie spice – Store-bought or homemade pumpkin pie spice
- Salt – Just a pinch to balance the sweetness
- Olive oil – Adds moisture and richness
- Eggs – At room temperature
- Plain Greek-style yogurt – For extra tenderness
- Light brown sugar – Packed for maximum flavor
- Granulated sugar – White or golden works fine
Easy substitutions
- Pumpkin Pie Spice: Make your own with cinnamon, nutmeg, ginger, cloves, and allspice
- Olive Oil: Use canola, vegetable, or melted coconut oil
- Yogurt: Substitute with sour cream or Greek yogurt
- Brown Sugar: Replace with coconut sugar or more white sugar
- Add-ins: Stir in 1 cup chopped walnuts, pecans, cranberries, or raisins for extra texture
How to make pumpkin pie spice bread
Step 1: Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Whisk together olive oil, eggs, yogurt, brown sugar, and granulated sugar until smooth.
Step 3: Pour wet mixture into dry ingredients. Whisk until just combined, do not overmix.
Step 4: Pour batter into prepared loaf tin and smooth the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes.
Samantha’s recipe tips
- Don’t overmix: This keeps the loaf light and fluffy
- Use room temp ingredients: Helps all ingredients blend smoothly
- Test early: Ovens vary – start checking at 45 minutes
How to store
- Store: In an airtight container at room temperature for 3 days or refrigerate up to 1 week
- Freeze: Wrap in plastic and foil, or use a freezer bag for up to 3 months
- Thaw: At room temp for several hours or overnight in the fridge
Pumpkin decor at Amazon
Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your fall ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
No products found.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pumpkin Spice Bread without Pumpkin Puree
Ingredients
Method
- Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (25cm x 15cm) loaf tin with butter and line with parchment paper. Note: For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, add flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined. Set aside.
- Combine Wet Ingredients: In a medium-size mixing bowl, add the oil, eggs, yogurt and both sugars. Whisk until well combined.
- Combine: Add the wet ingredients to the dry ingredients and whisk until incorporated and no flour is visible, being careful not to overmix.
Transfer Batter: Pour the batter into the prepared loaf pan.
- Bake: Bake for 45-50 minutes, mine took 50 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!What can I use instead of olive oil in this recipe?
If you prefer not to use olive oil, you can substitute it with an equal amount of another neutral-flavored oil, such as canola or vegetable oil.
Can I add nuts or fruits to this pumpkin bread recipe?
Absolutely! Adding nuts like walnuts or pecans, or dried fruits such as cranberries or raisins, roughly chopped, can enhance the texture and flavor of the bread. Stir in up to 1 cup of these chopped additions to the batter just before pouring it into the loaf pan.
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
Best no pumpkin puree recipes
