Introduction

This Healthy Air Fryer Pumpkin Bread with Greek Yogurt is a quick and simple way to enjoy moist, flavorful pumpkin bread without heating up your oven. Packed with warm spices and a hint of chocolate, it’s perfect for breakfast or a cozy snack.

A loaf of pumpkin chocolate chip bread is shown sliced, revealing its moist orange interior speckled with dark brown chocolate chips throughout. The top layer is a slightly darker, golden-brown crust covered in melted chocolate chips that stay rich and shiny. The texture looks soft and fluffy inside with a rough, crumbly surface on the slice laying flat. The loaf sits on a wooden board with some chocolate chips scattered around, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree (not pie filling)
¾ cup plain Greek yogurt (2% or 5%)
2 large eggs
¼ cup neutral oil (or 2 tbsp oil + 2 tbsp unsweetened applesauce)
½ cup light brown sugar or ½ cup baking sweetener
1¾ cups flour (white whole-wheat or all-purpose)
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 tsp vanilla extract
½–¾ cup mini chocolate chips

Instructions

Step 1: Preheat your air fryer basket for 3 minutes at 325°F. Line an 8×4-inch loaf pan with a parchment sling for easy removal.
Step 2: In a bowl, whisk together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In a separate bowl, whisk the wet ingredients until smooth: pumpkin puree, Greek yogurt, eggs, oil (and applesauce if using), sugar, and vanilla extract.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Then fold in the mini chocolate chips.
Step 5: Spread the batter evenly into the prepared loaf pan and sprinkle a few extra chocolate chips on top.
Step 6: Bake in the air fryer for 35–45 minutes, rotating the pan once halfway through. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Step 7: Let the bread rest in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Tips & Variations

For a lighter version, replace half the oil with unsweetened applesauce to keep the bread moist but lower in fat.
Add 1 tablespoon of unflavored whey protein to boost protein content, especially if using 5% Greek yogurt.
Reduce sugar by 2–3 tablespoons and add a few drops of maple extract for natural sweetness without extra sugar.
Mix in chopped walnuts or pepitas for added crunch and nutrition.
For a pumpkin yogurt cake twist, sift 1 tablespoon of cocoa powder with the flour and swirl it into the batter before baking.
If the top browns too quickly, tent the bread with foil for the last 8–10 minutes of baking.
Using mini loaf pans? Divide the batter and bake for 22–28 minutes, rotating halfway through.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze wrapped well for up to 3 months. Reheat slices gently in a toaster oven or microwave until warm.

How to Serve

The image shows a loaf of pumpkin chocolate chip bread with one thick slice cut and lying flat in front. The bread has a rich orange-brown color with dark chocolate chips spread throughout the soft and moist interior. The top layer is a darker brown crust, dotted with melted chocolate chips that glisten. The texture looks dense but soft, with a crumbly surface on the cut slice. The bread is sitting on a wooden board with a blurred bowl of chocolate chips and an orange pumpkin in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it until soft and remove excess water to achieve a thick consistency similar to canned pumpkin.

Can I make this pumpkin bread without Greek yogurt?

Greek yogurt adds moisture and protein, but you can substitute it with sour cream or applesauce. The texture may be slightly different, so keep an eye on baking time.