Healthy Air Fryer Pumpkin Bread with Greek Yogurt (Quick & Lightened Up) Recipe
This Healthy Air Fryer Pumpkin Bread with Greek Yogurt is a quick and nutritious fall favorite, combining the moist richness of pumpkin puree with the tangy creaminess of Greek yogurt. Made with whole-wheat flour and warm autumn spices, this bread is perfectly balanced with light brown sugar and mini chocolate chips. Prepared conveniently in an air fryer, it offers a tender crumb and wholesome ingredients for a satisfying snack or breakfast.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: 45-55 minutes
- Yield: 1 loaf (8×4-inch) 1x
- Category: Bread
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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
- Preheat Air Fryer: Preheat your air fryer basket at 325°F (163°C) for 3 minutes to ensure even cooking and optimal texture.
- Prepare the Pan: Line an 8×4-inch loaf pan with a parchment paper sling to make it easy to lift the bread out without cracking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to aerate and combine all the spices evenly.
- Mix Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, light brown sugar (or sweetener), oil (or oil and applesauce), and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the bread tender.
- Add Chocolate Chips: Fold in ½ to ¾ cup of mini chocolate chips evenly throughout the batter for sweet bursts in every slice.
- Fill the Pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra mini chocolate chips on top for a pretty finish.
- Air Fry the Bread: Place the loaf pan in the air fryer basket. Cook at 325°F for 35–45 minutes, rotating the pan halfway through to ensure even cooking. Check doneness by inserting a toothpick; it should come out with moist crumbs, not wet batter.
- Rest and Cool: Let the bread rest in the pan for 10 minutes after baking. Then, remove it using the parchment sling and cool completely on a wire rack before slicing.
Notes
- For a lighter bread, substitute half the oil with unsweetened applesauce to maintain moisture while reducing fat.
- Use 5% Greek yogurt or add 1 tablespoon of unflavored whey protein for extra protein.
- Reduce sugar by 2–3 tablespoons and add maple extract to balance sweetness naturally.
- For a chocolate swirl variation, sift 1 tablespoon of cocoa powder with the flour and gently swirl the batter.
- Add chopped walnuts or pepitas for a crunchy texture in breakfast-style pumpkin bread.
- If the top browns too quickly, tent with foil during the last 8–10 minutes.
- If the bread sinks, avoid overmixing and consider lowering the temperature to 320°F next time.
- Underbaking causes a gummy center; add 3–5 extra minutes of air frying if needed.
- For mini loaf pans, divide the batter and bake for 22–28 minutes, rotating halfway through.
Keywords: Healthy pumpkin bread, Air fryer pumpkin bread, Greek yogurt pumpkin bread, Quick pumpkin bread, Low-fat pumpkin bread, Fall baking recipes
