Pumpkin Skyr Bread

Skyr: the classy, decadent, European cousin of Greek yogurt. Well…I guess Greek yogurt is already European, so skyr is more of the Scandinavian cousin of Greek yogurt. Have you ever tried skyr? It’s a kind of Icelandic yogurt that’s so creamy, silky-smooth, and wonderful that you will wonder how you’ll ever eat Greek yogurt again (no offense, Greeks!) That’s when you start stocking up on little containers to snack on, but then your stash gets so big that you decide it would be wiser to buy a huge pint of it, but then you realize that it has to be eaten within five days of opening and your poor dairy-sensitive stomach might die of yogurt overload, and then you say, “Help! What do I do with all this skyr?”

The answer? Something pumpkin-colored, pumpkin-flavored, and pumpkin-spiced: pumpkin bread!

It seems like every blogger has their version of pumpkin bread, and here is mine. It’s moist, bursting with fall flavors, and couldn’t be easier to make. It’s not super sweet, but that’s because I like to slather my slices of pumpkin bread in pumpkin spice cream cheese and nut butters 🙂 If you have more of a sweet tooth or just want to eat it plain, you may want to add additional maple syrup (but it is still delicious on its own without extra sweetener—look, I nibbled on the corner before I took a picture!) Thanks to loads of skyr and pumpkin, this bread is crazy moist, almost like a giant loaf-shaped muffin! As well as making it deliciously muffin-like, the skyr adds a little protein, so you won’t have that terrible sweet bread crash. Is there anything wrong with this pumpkin bread? How could such a perfect quick bread exist? With a sprinkle of pumpkin seeds and pecans, it even looks beautiful! Give skyr a shot, and when you end up buying as much as I do, make this pumpkin bread—it really is the best!


  • 1 and 1/4 cup white whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of cloves
  • Pinch of allspice
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin puree
  • 1/3 cup skyr (or Greek yogurt)
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips
  • 1/4 cup diced pecans (plus more for topping)
  • Pumpkin seeds for topping


  1. Preheat oven to 350 F and grease a 9×5 loaf pan
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt
  3. In a separate bowl, combine pumpkin, skyr, eggs, maple syrup, and vanilla
  4. Pour wet ingredients into dry and fold with a spatula until just combined. Fold in chocolate chips and pecans
  5. Pour batter into loaf pan and sprinkle with pumpkin seeds and pecans. Bake 30-35 min or until it reaches your desired goeeyness 🙂 gooeyness 🙂

3 Comments Add yours

  1. lmm5591 says:

    This looks so good! Thanks for the recipe!


  2. Katie Lineback says:

    Sounds delicious and enticing! Makes my mouth water. Your post is marvelously descriptive!!!!


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