October 13, 2016

Pumpkin Maple Yogurt Loaf

Pumpkin Maple Yogurt Loaf | The Naptime Chef

Last spring we skipped making our own maple syrup because we had such crazy weather. It warmed up early and the sap started running. But then it suddenly stopped when we had a late spring frost, and never really had a chance to start again since the weather transitioned from winter straight to blistering hot summer. Instead, I invested in a big jug of real maple syrup in Cooperstown and have been doling it out ever since. Last week I used some syrup to make this Pumpkin Maple Yogurt Loaf for some friends. Though we use maple year round, it feels like such a fall flavor to me and with a little added pumpkin it was the perfect cake to kick-off the fall season.

Pumpkin Maple Yogurt Loaf | The Naptime Chef

This easy loaf is basically a pound cake with some yogurt swapped for some oil, and maple syrup swapped for some sugar. I love that it is so uncomplicated yet incredibly flavorful at the same time. I originally found the recipe on Food52 but made my own adaptations to it, adding generous scoop in pumpkin and an extra generous dose of vanilla.

Pumpkin Maple Yogurt Loaf | The Naptime Chef

Baking it was a treat since it was an entirely one-bowl affair. I even used a pretty loaf pan I received as a gift a long time ago. It involved increasing the cake recipe to fill the pan, but I am not going to list those measurements below since it was highly unusual to do. Since the baking dish is so pretty I presented the loaf right in it, sliced out pieces to serve with ice cream and enjoyed!

Pumpkin Maple Yogurt Loaf

adapted from Food52

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Ingredients

  • ½ cup maple syrup
  • ¾ cup plain full fat yogurt
  • ½ cup pumpkin purée
  • ¼ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups unbleached all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup vegetable oil

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x5 loaf pan and set aside.
  2. In large bowl whisk the syrup, yogurt, pumpkin, eggs, sugar, and vanilla. In add the flour, spice, baking powder, and salt and stir well until just combined and smooth. Lastly, fold in the oil and stir until completely smooth.
  3. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted comes out clean. Allow the loaf to cool in the pan for about 10 minutes. Then invert it onto a wire rack to cool completely. Slice and serve.
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