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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.

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!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 slices
Calories 261 kcal


  • 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


  • 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.


*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


Serving: 1SliceCalories: 261kcalCarbohydrates: 29.4gProtein: 8.2gFat: 12.6g
Keyword loaf cake, peanut butter and jelly, peanut butter cake, yogurt cake
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