As a Stonyfield YoGetter, I am compensated and receive free products. All opinions expressed are my own.
Have you tried whole milk yogurt? Ryan and I made the switch a couple months ago from non-fat yogurt to whole milk, and I don’t think we could revert to our former ways. Whole milk yogurt offers a creamy texture and satisfies your appetite. My favorite way to eat it is with fruit, but I also use it to bake and cook now just as I would with Greek yogurt.
For years, full fat dairy received a bad reputation. However, recent research indicates that full fat dairy is not related to obesity or diabetes – but it does keep you fuller for longer than fat-free diary. Some studies indicate that eating full fat dairy may actually be inversely related to obesity and its related health problems – meaning that those who eat full fat dairy are less likely to become overweight and develop diabetes.
And I believe it! Since I switched to whole milk yogurt, my afternoon snack is so much more satisfying – even during marathon training.
So my beloved Stonyfield Smooth and Creamy Whole Milk Plain now appears in protein pancakes, dolloped onto a baked potato, and more. I used the whole milk yogurt to make homemade whole wheat naan a few weeks ago, and the naan was so fluffy and rich – like you would get at an Indian restaurant!
With so much baking success, I decided to try the whole milk yogurt in a quick bread, hoping for a similar rich taste. I also wanted to add more nutrition to the bread so that I won’t be hungry an hour later. With Thanksgiving sneaking up on the calendar, we have been making pumpkin everything: pumpkin oatmeal, pumpkin pancakes, and of course pumpkin pie. The only thing left to make was this one bowl whole wheat pumpkin bread!
Yes, you read that right – just one bowl. Baking during the holidays should be as economical as possible in regards to dishes because spending time with family is more important than spending time in the kitchen or over the sink.
I used King Arthur Organic White Whole Wheat Flour and quick oats for a nutritious loaf with a fluffy texture and delicious taste. Some whole wheat flours are too dense for muffins and quick bread, but King Arthur White Whole Wheat Flour provides the nutrition of whole wheat with the texture of white flour.
King Arthur Flour provides exceptionally high-quality flour, especially organic flours. These flours are finely ground and consistently produce a fluffy, soft, delectable baked good – from the biscuits that Ryan baked this weekend to this melt-in-your-mouth whole wheat pumpkin bread.
I am a purist when it comes to pumpkin bread. Chocolate chips do taste good and nuts add a nice crunch, but my favorite type of pumpkin bread contains no mix-ins. It’s just plain and simple pumpkin bread. That said, with some organic King Arthur Organic White Flour on hand, I couldn’t resist adding my favorite topping (as seen on these muffins): streusel topping.
This one bowl whole wheat pumpkin bread is perfect for Thanksgiving breakfast or a healthier dessert option. Thanks to the maple syrup, it doesn’t have an overpowering sweet taste. Rather, it’s a delicate balance of mildly sweet and earthy, like any good pumpkin dessert should be.
- 1/3 cup Stonyfield Smooth and Creamy Whole Milk Plain Yogurt
- 1/2 cup pure maple syrup
- 1 tablespoon coconut oil, melted
- 2 eggs
- 1/4 cup coconut milk (or milk of choice
- 2 teaspoons pumpkin pie spice
- 1 1/4 cup pumpkin puree
- 1 1/2 cup King Arthur Organic White Whole Wheat Flour (may need 1-2 tablespoons more)
- 1/2 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon coconut oil or butter, melted
- 2 tablespoons brown sugar
- 2 tablespoons King Arthur Organic All-Purpose Flour
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the yogurt, maple syrup, and melted coconut oil. Whisk in the eggs, then whisk in the milk, spice, and pumpkin puree.
- Add the whole wheat flour, oats, baking powder, baking soda, and salt into the bowl. Use a spatula or wooden spoon to fold gently until batter is formed. It's okay to see streaks of flour; just be careful not to overmix.
- Line a loaf pan with parchment paper (or grease it). Pour in the batter and spread evenly throughout the pan.
- In the same bowl, whisk together the coconut oil, brown sugar, and all-purpose flour until combined. Sprinkle on top of the loaf.
- Cook for 50-55 minutes, until an inserted toothpick comes out clear.
- Let cool for at least 15 minutes before cutting.
- Store for 3-4 days in an airtight container.
- I used coconut oil, but you can substitute butter in if you wish.
- For a sweeter bread, use brown sugar in place of maple syrup.
What’s your favorite Thanksgiving dessert?
Do you eat whole milk yogurt?