Go Back Email Link
+ servings
Peanut butter and jelly yogurt loaf cake on top of wooden cutting board in a standing position. cake has a strawberry jam swirl on top and is sliced to show texture.
Print Recipe
4.75 from 4 votes

Peanut Butter and Jelly Yogurt Loaf Cake

This delectable yogurt cake is moist, fluffy and filled with the tastes of one of the most nostalgic flavor combinations - peanut butter and jelly!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 261kcal
Author: Ashley Boyd

Ingredients

  • 1 ½ cups whole wheat or all-purpose flour I used whole wheat*
  • ¼ cup powdered peanut butter
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup Fage Total Plain 5% Greek Yogurt
  • 3 large eggs beaten
  • 1 cup stevia baking blend or granulated sweetener of choice**
  • ¼ cup natural creamy peanut butter
  • cup unsweetened almond milk or milk of choice
  • cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ½ cup strawberry preserves or jam

Instructions

  • Preheat oven to 350° F. Line the bottom of a loaf pan with parchment paper and set aside.
  • In a medium bowl, sift together flour, powdered peanut butter, baking powder and salt. Whisk to combine.
  • In another large bowl, whisk together yogurt, eggs, stevia, creamy peanut butter, milk, oil and vanilla until combined. Add flour mixture to bowl with yogurt mixture and mix with a rubber spatula until just combined.
  • Pour half of batter into prepared loaf pan and smooth out into an even layer. Using a teaspoon, drop 4-5 dollops of strawberry spread on top of batter, using about half of the spread. Take a butter knife and swirl it through the jam 3 to 4 times, creating swirls of jam in the batter. Pour the remaining batter into the pan and repeat the swirling process with the remainder of the jam.
  • Bake cake in preheated oven for 45-55 minutes until a skewer inserted into the center comes out clean with no wet batter. Allow cake to cool in pan for 10 minutes then remove to a wire rack to cool completely.

Notes

*If using all-purpose flour, omit the milk as all-purpose flour requires less liquid than whole wheat flour
**Make sure your sweetener has a one-to-one replacement ratio with sugar. See blog post above for other important notes regarding sweetener substitutions

Nutrition

Serving: 1Slice | Calories: 261kcal | Carbohydrates: 29.4g | Protein: 8.2g | Fat: 12.6g