"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Pumpkin Yogurt Loaf with Maple Carmel Sauce and Greek Yogurt #Yogetter StonyField Yogurt

Pumpkin Yogurt Loaf w/ Maple Carmel Sauce & Greek Yogurt: Simple Living and Eating

Product was provided for this post by Stonyfield Yogurt but opinions of product are my own.

I just joined Stonyfield Yogurts Yogetter's group for bloggers who care about feeding their families the healthiest yogurt available. Organic is ideal especially for dairy products. I also love that yogurt is lower in calories than butter and cream for baking. I have started to experiment with replacing higher calorie ingredients in my cooking with Stonyfield Yogurt. 

I love that yogurt is packed with nutrients like live and active cultures that aid in digestion along with calcium, vitamins D, B2 and B12, potassium and magnesium which are things that both my growing kids and my aging body need to stay healthy.

Pumpkin Yogurt Loaf: Simple Living and Eating

This month Stonyfield asked it's Yogetters to try and come up a traditional holiday recipe that substitutes yogurt for commonly used ingredients such as butter, oil, sour cream, mayonnaise etc. Stonyfield has a wonderful yogurt substitute guide on their website that makes conversions easy. 

The following is my light version of a pumpkin loaf that is not lacking in flavor, as a matter of fact, my kids goobled it down and didn't even notice that I had substituted yogurt for the sour cream that I usually put in this loaf. They were a little skeptical about topping it with greek yogurt instead of whipped cream, but the rich texture of greek yogurt didn't disappointment them at all.

pumpkin yogurt loaf: simple living and eating

Pumpkin Yogurt Loaf with Maple Carmel Sauce and Greek Yogurt

by Diane Balch


2 cups of all purpose flour
1 cup of sugar
3/4 teaspoon of baking soda
15 ounces of pumpkin puree
1/4 cup of Stonyfield Plain Yogurt
2 eggs 
4 tablespoons melted cooled unsalted butter
1 teaspoon of vanilla extract

For Carmel Sauce:

1 stick butter
1 cup of brown sugar
1/2 maple syrup
1 tablespoon of bourbon
1 pinch of salt

Directions for Bread:

1) Melt butter for bread set aside to cool. Pre-heat oven to 350 degrees with racks adjusted to middle. Grease a 9 inch bread loaf pan. 

2) Whisk flour, sugar, baking soda together in a large mixing bowl.

3) Mix pumpkin puree, yogurt, eggs, vanilla extract and melted butter together in a medium size bowl.

4) Fold the wet ingredients into the dry ingredients until just incorporated. Do not over mix. 

5) Put bread batter into loaf pan. Do not smooth the top. Leaving ripples will create a nicer crust.

6) Bake for approximately 55 minutes or until the top is golden brown and a toothpick inserted into the middle of the loaf comes out clean. Let cool in the pan for 5 minutes. Then remove and let it cool on a wired rack. Serve warm or at room temperature. 

Serve topped with Stonyfield Greek Yogurt and Carmel Sauce. 

Directions for Sauce:

1) While the loaf is cooling. Heat a medium size non-stick skillet on medium high heat. 

2) First add the butter and melt it completely, then add the rest of the ingredients for the sauce: sugar, maple syrup, bourbon and salt. Whisk until incorporated and let it come to a boil. 

3) Reduce heat to low and continue to stir until the ingredients thicken and come to the consistancy you prefer. 

This syrup can be stored in the refrigator all you have to do is heat it to get it back to a syrupy consistency. 

beating the wet ingredients
Beating the wet ingredients.

pumpkin bread batter
Wet and dry ingredients folded together.

batter in baking dish
Batter in baking dish. Top left rough for better crust. 

loaf out of the oven: simple living and eating
Loaf out of the oven.

This post is shared on the following food/craft parties. Be sure to check them out:

Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles

Wednesday Food:

 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Wednesday Extravaganza @ Hunger Little Girl
Look What I Made @ Creations by Kara

Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch

Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Wonders @ The Thriftiness Miss
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Get Him Feed @ Anyonita Nibbles

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  1. Diane - this loaf looks fantastic!
    I so with I could have a slice :)
    And I hope one day we'll have this yogurt here as well

    Have a wonderful and happy Thanksgiving

    1. It is a very good quality yogurt and one of the few that is organic. I hope you get it soon. Thank you we are home for Thanksgiving. Have a wonderful Chanukah.

  2. I love yogurt! I've not tried exchanging it in my baked goods yet though. I just cooked up and pureed a pumpkin this morning though, so I'm adding this to my try list. The maple caramel sauce sounds amazing.

    1. In the last 2 years I have really gotten into yogurt too. Yes, the maple carmel sauce is awesome, great on lots of things. Let me know if you get a chance to try the recipe.

  3. That loaf looks absolutely scrumptious, Diane! I can't easily get hold of pumpkin puree in the UK (though I'm sure if I go hunting I'll find it somewhere), so if I made this loaf could I use the same weight of cooked, mashed squash? Do you think that would work?

    1. Yes, you can use squash... so funny that you can't get the puree in the UK our grocery stores are over run with the stuff this time of year.

    2. Brilliant - I am going to give this a shot on Sunday. We don't have Thanksgiving or much fuss surrounding Halloween in the UK, so I imagine the lack of pumpkin puree could be linked to the lack of festivity. Though I imagine pumpkin puree will be in demand at some point because everything from over there, makes it's way over here eventually ;-)

    3. Let me know how it turns out for you.

  4. Your loaf looks wonderful, especially with all the caramel sauce! Sounds so delicious!

    1. Thanks so much Maria. I loved the sauce, it was great on ice cream too.

  5. ummm, we love anything with caramel sauce ....this looks amazing.
    Here from Miz Helens

    1. Thanks BJ the addition of maple syrup and bourbon makes the sauce extra special. I hope you get to try it.

  6. You had me at pumpkin and maple sauce just clinched the deal. Thank you for linking this to the In and Out of the Kitchen Link Party. I look forward to seeing you next week.

  7. Your Pumpkin Bread looks delicious. I like that the recipe is made healthier with StonyField yogurt & it sounds like the perfect accompaniment too!

    1. It was really delicious. I love baking with yogurt. Do you have Stonyfield in England?

  8. Diane, your Pumpkin Yogurt Loaf with Maple Carmel Sauce looks fantastic! Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Thanks Miz Helen,
      I think the storm was worse for Texas, but we did have the day off from school today because of ice.

  9. Diane, my tummy growled as soon as I saw this post! :) You're being featured on Tasty Tuesdays on Anyonita Nibbles this week! Thank you for sharing with us!

    1. Thanks so much Anyonita it was a favorite in my house.

  10. Oh my gosh Diane. That looks so, so good. I'm sorry I haven't been around much and missing your World Link up parties. I so wanted to join in. I've been so busy with end of school, vacation and doing some minor renovations on my house. I'm currently on vacation and once I get through Christmas, I'll hopefully be back on board. I'm featuring this one at tomorrow's party.

    Anne xx

    1. It' s ok Anne,,, tis the season. Well, I'm sure you'll enjoy coming up with a Chinese dish for Chinese New Years next month. Thanks for featuring my pumpkin loaf.


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