Pumpkin and Greek Yogurt Loaf!

Well, it’s been a kitchen-y kinda afternoon/evening!

When I left you, my sweet tooth was burning some cavities in my teeth and I was in the mood for bakin’ and shakin’ (pandora was playing!).  I had a search through the cupboards and saw canned pumpkin, brown sugar and nuts and with all this talk of October and fall/autumn…pumpkin loaf time!

While I was searching the cupboards, I had a little snack attach and munched on some dark chocolate covered almonds, deeelish!

Snack attack

Mmm chocolate…and almonds…awesome!

I wasn’t in the mood for a buttery heavy cake-like loaf so I took to the awesomeness that is google and searched for some substitutions.  A recipe that used greek yogurt instead of butter popped up and I was sold! It was also a good excuse to use my brand new kitchen aid that I got for my wedding kitchen tea.  Fun!

 

Pumpkin and greek yogurt loaf

Into the mix!

Into the mix went the wet ingredients.  When they were just mixed, I slowly added the whisked together dry ingredients until just combined.

Then the nuts were folded in with my special ingredient Bob’s Red Mill muesli! Mmmm!

A couple of taste tests later, and it was ready for the loaf pan!

 

Pumpkin and greek yogurt loaf

All mixed up!

Pour the mix into a lightly greased loaf pan and shake the pan around a bit to let it all settle in the corners.

Then, my little trick for a crunchy nutty loaf, sprinkle a little bit of extra muesli and walnuts all over the top of the loaf.

Pop it the oven and cook for 50-55 minutes.  In my oven it took more like 60 mins.  I seriously can’t figure out my weird oven! The whole thing is crazy! Stovetops and all!

 

 

An hour later, I pulled this little beauty out of the oven!

Pumpkin and greek yogurt loaf

Pumpkin and greek yogurt deliciousness!

The beauty of baking for me is that it takes a while, so by the time it comes out of the oven, has cooled a little bit and is ready for eating, my crazy appetite has usually calmed down a little bit which stops me from going absolutely crazy on the snacks, success!

Pumpkin and Greek Yogurt Loaf

 

What you need:

  • 1 ½ C Whole wheat flour
  • 1 tsp Baking Powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Pumpkin Pie Spice
  • 1 Egg
  • 1 C Dark Brown Sugar (packed)
  • ¾ C Non-fat Greek Yogurt
  • ¾ C Pumpkin Puree
  • 3 Tbs Canola Oil
  • 1 ½ tsp Pure Vanilla
  • 1 C Chopped Walnuts plus extra for sprinklin’
  • Hand full of Bob’s Red Mill Muesli

Directions:

  • Pre-heat oven to 350F/176C and grease loaf pan
  • Whisk together pumpkin pie spice, baking powder, baking soda, salt and flour
  • Mix together egg, sugar, yogurt, pumpkin, vanilla and oil
  • Slowly mix in flour mixture until just combined
  • Stir in walnuts and muesli
  • Pour into greased loaf pan
  • Top with sprinkling of muesli and extra walnuts
  • Bake 50-55 minutes or until a skewer comes out clean
  • Let cool before removing from pan

 

Enjoy as is, or with a little swipe of butter!

Happy Fall/Autumn!

I am off to watch the new Hart of Dixie (yeeeewwww!) and enjoy this summery night with my loves!

Happy night to you all!

 

 

 

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One thought on “Pumpkin and Greek Yogurt Loaf!

  1. Pingback: No Workout Morning Breakfast! | fizzsbizz

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