Sweet Things: Perfectly Pumpkin Bread


  • 1 15-oz can pumpkin puree
  • 4 large eggs
  • 3 tablespoons Greek yogurt
  • 2 tablespoons fig spread
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3/4 cup light brown sugar
  • 3 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg


  • Preheat oven to 350 degrees Fahrenheit
  • Combine liquid ingredients in an extra-large mixing bowl: blend pumpkin, yogurt, fig spread, eggs (one at a time), vanilla, water, and oil. Whisk in sugars until completely blended.
  • Combine dry ingredients in large mixing bowl: blend flour, salt, baking soda, cinnamon, and nutmeg.
  • Gradually add dry ingredients to liquid ingredients until combined.
  • Scoop into desired pan (I used 2 pans of 6 mini Bundt cakes – flowers, etc.).
  • Bake for 30-40 minutes, until a knife inserted into center comes out clean.
  • Makes 12 dozen mini Bundt cakes (or three 7 x 3 inch loaves).

Enjoy one of my favorite flavors of the season!

xx Cocoa & Lace

2 thoughts on “Sweet Things: Perfectly Pumpkin Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s