If you’re looking for a moist, nutritious pumpkin bread with a tender crumb, this skyr pumpkin bread recipe is just the solution. Using Icelandic skyr adds protein and creaminess, making it a perfect breakfast or snack option. The combination of pumpkin and warm spices creates a cozy flavor, while the yogurt keeps it moist without excess fat.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240g) canned pumpkin puree
- 1 cup (240g) plain Icelandic skyr
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
<1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
- In a large mixing bowl, combine the pumpkin puree, skyr, sugar, and vegetable oil. Mix until smooth and well incorporated.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can substitute Greek yogurt for skyr if unavailable, but skyr’s thicker texture adds extra moisture without thinning the batter.
- Storage: Keep the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months.
- Prevent Overmixing: Mix until just combined to keep the bread tender and avoid a dense crumb.
- Enhancements: Add chopped walnuts or chocolate chips to the batter for extra texture and flavor.
Serving Suggestions
This skyr pumpkin bread is perfect on its own, but you can elevate it with a spread of cream cheese or a dollop of Greek yogurt. Toasted slices with a pat of butter or honey make for a delightful breakfast or snack. Pair it with a hot cup of coffee or tea to enjoy the cozy flavors fully.
Variations
- Vegan Pumpkin Bread: Use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based yogurt instead of skyr.
- Spiced Walnut Pumpkin Bread: Fold in 1/2 cup chopped walnuts and an extra teaspoon of cinnamon for added crunch and warmth.
- Chocolate Chip Pumpkin Bread: Mix in 1/2 cup semi-sweet chocolate chips for a sweeter variation.
- Gluten-Free Version: Substitute gluten-free all-purpose flour blend for the regular flour, ensuring it contains xanthan gum if needed.
Storage and Reheating
Store the cooled bread tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To reheat, slice and microwave for about 15-20 seconds or toast slices until warm and crispy. Freezing individual slices in airtight bags allows you to enjoy fresh-tasting bread for up to 3 months; thaw at room temperature or reheat directly from frozen.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of plain pumpkin puree?
No, pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of the bread. Use plain pumpkin puree for a balanced taste.
Is skyr healthier than yogurt?
Yes, skyr is higher in protein and lower in fat than most traditional yogurts. It adds creaminess and moisture without excess calories, making it a nutritious choice for baking.
Can I make this bread gluten-free?
Absolutely. Substitute a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that your blend contains xanthan gum or add some if needed to help with structure.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is ready. Baking times may vary based on oven calibration and pan size.
Can I freeze this bread?
Yes, once cooled, wrap slices individually or the whole loaf tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw slices at room temperature or reheat directly from frozen.
What spices work best in this pumpkin bread?
Traditional warm spices like cinnamon, nutmeg, ginger, and cloves complement the pumpkin flavor beautifully. Feel free to adjust the quantities to suit your taste preferences.
This moist, protein-packed skyr pumpkin bread is a versatile treat that can be customized to your liking. Whether you enjoy it plain, toasted, or enhanced with extras, it’s sure to become a favorite in your baking repertoire.
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