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Sliced pumpkin yogurt bread loaf with glossy finish and chocolate chips.
Rocco Fuhrman

Pumpkin Yogurt Bread (Gluten-Free, Vegan, Diabetic-Friendly)

This soft and moist pumpkin yogurt bread combines the cozy flavor of pumpkin with the creamy texture of plant-based yogurt, creating a wholesome fall treat that is gluten-free, vegan, and diabetic-friendly. Sweetened naturally with monk fruit or allulose and made with low-glycemic flours, it’s a warm, satisfying loaf you can enjoy without blood sugar spikes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Bread, Dessert, Snack
Cuisine: American
Calories: 114
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 cup almond flour, finely ground
  • 1 cup oat flour, certified gluten-free
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
For Moisture and Flavor
  • 1 cup pumpkin puree, unsweetened
  • 0.5 cup unsweetened coconut yogurt or almond milk yogurt
  • 2 tbsp ground flaxseed (for flax eggs) Mix with 6 tablespoons water and rest for 10 minutes
  • 1 tsp vanilla extract
For Sweetness
  • 0.5 cup monk fruit sweetener or allulose
Optional Mix-Ins
  • 0.33 cup sugar-free chocolate chips
  • 0.33 cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 350°F (176°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. Prepare flax eggs by mixing ground flaxseed with water. Let sit for 10 minutes.
  3. In a large bowl, mix almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk pumpkin puree, plant-based yogurt, flax eggs, vanilla, and sweetener until smooth.
  5. Combine wet and dry ingredients, stirring gently until just combined.
  6. Fold in optional chocolate chips or nuts if desired.
  7. Pour batter into loaf pan, smooth the top, and bake for 40-45 minutes until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a muffin variation, bake in a lined muffin tin for 18-22 minutes at 350°F. Store bread at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition Facts (Per Serving)

Calories: 114 | — | Total Fat: 2.5g | 3% | Saturated Fat: 1.3g | — | Cholesterol: 31.5mg | 10% | Sodium: 171.6mg | 7% | Total Carbohydrate: 19.8g | 7% | Dietary Fiber: 1.1g | 4% | Sugars: 8.8g | — | Protein: 3.3g | 7%
Nutrition Disclaimer

Nutritional information is an estimate and may vary depending on the specific products and brands used. For the most accurate results, calculate nutrition values using your preferred nutrition calculator and the exact ingredients you select.