Description
This Pumpkin & Walnut Greek Yogurt Cake is the ultimate fall-inspired treat—moist, warmly spiced, and nourishing. Made with real pumpkin, protein-rich Greek yogurt, and crunchy walnuts, it’s perfect for breakfast, snack, or a cozy dessert. Plus, it’s easy to customize with seasonal variations like maple pecan or chocolate swirl!
Ingredients
Dry Ingredients
1¾ cups (210g) whole wheat pastry flour (or gluten-free blend)
1 tsp (5g) baking powder
½ tsp (3g) baking soda
1½ tsp (3g) cinnamon
½ tsp (1g) ground ginger
¼ tsp (0.5g) nutmeg
¼ tsp (0.5g) cloves
½ tsp (3g) sea salt
Wet Ingredients
1 cup (245g) pumpkin puree
¾ cup (180g) Greek yogurt
2 large eggs (100g)
½ cup (120ml) maple syrup
¼ cup (60ml) avocado oil
1 tsp (5ml) vanilla extract
Mix-Ins
1 cup (120g) chopped walnuts (toasted)
2 tbsp (30g) crystallized ginger (optional)
Instructions
Preheat oven to 350°F (175°C). Prepare a 9×5 loaf pan with parchment sling. Toast walnuts for 8 minutes, then chop.
In a large bowl, whisk eggs for 2 minutes until frothy. Add pumpkin, yogurt, oil, maple syrup, and vanilla. Whisk 1 minute until well combined.
Sift together flour, baking powder, baking soda, spices, and salt. Add to wet ingredients in 3 additions, folding gently until just combined.
Fold in ¾ cup walnuts (reserve ¼ cup for topping). Pour into loaf pan. Sprinkle remaining walnuts and crystallized ginger on top.
Bake 50–55 minutes, rotating pan at 30 minutes. Cake is done when internal temp reaches 190–200°F or a toothpick comes out clean.
Cool in pan for 15 minutes, then transfer to wire rack.
Notes
For gluten-free: Use 1:1 GF blend and add 1 tbsp psyllium husk.
Don’t overmix after combining flour for a light texture.
Ensure pumpkin puree is thick, not watery.
Store up to 2 days at room temp, 1 week in the fridge, or freeze up to 3 months.
Great with a dollop of yogurt or maple glaze on top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Keywords: pumpkin greek yogurt cake, healthy pumpkin bread, walnut loaf, greek yogurt baking, fall cake, moist pumpkin cake, high protein pumpkin dessert, gluten-free pumpkin loaf (optional)