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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 1-3 days in an airtight container or freeze after first day to preserve optimal taste and texture.
- 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?
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Pumpkin bread is pretty much the only pumpkin-flavored food that I like! I have also switched to whole milk yogurt most of the time, but sometimes we buy 2%.
It’s the best pumpkin flavored food!
looks so yummy!! I would top it with peanut butter π I don’t eat yogurt these days because I lost my taste for it last year after a stomach bug but when we go to this one hotel in Disney world, the breakfast buffet has the whole milk greek yogurt and I always used to get it alongside my oatmeal and fruit – it was really good!
Thank you! Peanut butter would be delicious on top of it!
Making the switch to whole milk yogurt was life changing. There’s just so much more flavor. And like you said, you stay full longer. Going back to fat free yogurt is really a shock to the palate! This bread looks amazing. And I can guarantee I’d probably eat more than one slice at a time. More like the whole loaf! π
The flavor difference is huge! And thank you! It’s really hard right now after my long run not to eat the whole loaf π
You had me at “one bowl!” You know I’m not a huge fan of baking or cooking but this? I’m a huge fan of Stonyfield and definitely love my pumpkin bread this time of year. Thank you for this. I will be trying it out next week for sure!
Thank you! I hope you enjoy it when you make it! I love one bowl also – I never understand breads that have wet and dry ingredients in separate bowls! π
I’m alllll about the one bowl pumpkin bread! And I love cooking with yogurt!
One bowl is the way to go!
I don’t eat very much yogurt but I do love my whole-milk and fat based milk products! Heavy cream takes a normal cup of coffee to a different level!
What’s weird is that I love my coffee black! But whole fat is the way to go with dairy, especially cheese π
Is the yogurt a substitute for something? I enjoy baking and trying new things, but I have yet to branch out and using yogurt in any of my baking.
This bread looks delightful, also! I may have to try this one!! When it comes to dairy products, I pretty much go full fat. π For a couple reason, it definitely tastes better but I am consuming the product in moderation so I figure it is okay. Fat gets a bad reputation.
The yogurt substitutes butter/oil in the quick bread – with non fat yogurt you can cut the fat, or with whole milk you can add extra protein and nutrients like calcium. It doesn’t always work in other baked goods (such as pie crusts/pastries or cookies) but I’ve found in quicks breads/muffins, pancakes, cheesecakes, and brownies it works really well! I’m often too impatient/absent-minded to remember to soften butter so it’s also useful in that situation π
And full fat does taste SO much better!
I made this the other day and it it is delicious! Unfortunately we were out of whole milk yogurt – I usually buy a local brand and it really is the best.
Thank you so much – I’m glad you enjoyed it! I saw your Instagram story and it looked so good!