Description
This moist pumpkin yogurt cake combines wholesome ingredients like pumpkin purée, Greek yogurt, and warm spices into a gluten‑free treat the whole family will love.
Ingredients
¾ cup pumpkin purée ½ cup plain Greek yogurt 3 large eggs ⅓ cup maple syrup or honey 1 tsp vanilla extract 1½ tsp pumpkin pie spice (or cinnamon + nutmeg) 1 tsp baking powder ¼ tsp salt
Instructions
Preheat oven to 350°F and prepare an 8×4″ loaf pan with parchment. In a bowl, whisk pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla. Add pumpkin pie spice, baking powder, and salt; whisk until combined. Pour batter into pan and bake 35–40 minutes, until a toothpick comes out with moist crumbs. Allow to cool 10 min in pan, then transfer to a rack to cool completely before slicing.
Notes
Use coconut yogurt for a dairy‑free option. Fold in nuts or chocolate chips for texture. Cool completely before slicing to avoid crumbling.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 12g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g