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