Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving enough excess paper along the sides to lift out the finished bread easily.

Crack the room-temperature eggs into a large mixing bowl and beat them until smooth.

Add the pumpkin purée, followed by the oil, plain yogurt, or chosen mixture of the two. Stir in the granulated sugar and continue mixing until the wet ingredients are thoroughly combined and uniform.

In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Continue whisking until the dry mixture is evenly distributed and free of visible lumps.

Gradually fold the dry ingredients into the pumpkin mixture. Stir gently and stop as soon as the flour has been incorporated and no dry streaks remain.

Transfer the batter to the prepared loaf pan. Use a spatula to level the surface when necessary.

Bake for approximately 60 minutes. Begin checking the loaf after 55 minutes by inserting a knife into the center. The bread is ready when the knife comes out mostly clean. Continue baking for a few additional minutes when needed.

Allow the pumpkin bread to cool completely in the pan. Once cooled, use the parchment-paper overhang to lift the loaf from the pan, then cut it into slices and serve.