Greek Yogurt Peanut Butter Pound Cake Mini Loaves

6 Sep

Peanut butter pound cake! Is that a thing? Well it certainly is now! The only thing this cake begs for is a slathering of homemade jam on top. Or perhaps you could smash it together with the chocolate variety of pound cake mini loaves!

Greek Yogurt Peanut Butter Pound Cake Mini Loaves

These are peanut buttery, tangy, sweet, bready, cakey, and mini! Seriously, there’s no way things can get better than this 🙂

Greek Yogurt Peanut Butter Pound Cake Mini Loaves

Well, maybe. But at least in the realm of baking with peanut butter, we’re golden here folks. You could even call it breakfast if you so desired. Why? Because the only fat in these comes from the peanut butter, and we all know peanuts contain healthy fats. And then there’s the Greek yogurt, which is full of protein. And it’s even made with skim milk instead of fatty buttermilk! Open that new jar of peanut butter and get baking!

Greek Yogurt Peanut Butter Pound Cake Mini Loaves

Greek Yogurt Peanut Butter Pound Cake Mini Loaves, adapted from the chocolate version

Makes 8 mini loaves, or one 9×5″ loaf

  • 2 1/4 C flour
  • 3/4 C granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 C skim milk
  • 1 tsp lemon juice
  • 1/2 C plain nonfat Greek yogurt
  • 1/2 C creamy peanut butter

Preheat oven to 350. Grease a mini loaf pan or a 9×5″ loaf pan with PAM. Be sure to spray all sides!

Combine milk and lemon juice in a measuring cup. Stir and let sit while you get the rest going. This creates the equivalent to buttermilk, without all the fat!

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, beat the egg. Add the curdled milk and yogurt. Whisk to combine. Now add the peanut butter. It’ll take some work with the whisk, but you should be able to get it all mixed up without too much trouble.

Fold the wet ingredients into the dry and mix until just combined. Use a wooden spoon (take it from me – do NOT use the whisk). Do not over-mix.

For mini loaves: Use an ice cream scoop to drop two full spoonfuls of batter into each mini pan. This should fill them about 2/3 the way. Bake for 20 minutes.

For a 9×5 pan: Scrape all batter into the pan. Bake for 45-50 minutes.

Remove to cooling rack and allow to cool 15-20 minutes before removing from pan to finish cooling.

Eat warm, spread on some jam or Nutella, or make your roommates very happy. Or save them for yourself. Really, I won’t judge 🙂 These were the second batch of baked goods for my office’s bake sale.

What would you make for a bake sale? What should I make next time?

Greek Yogurt Peanut Butter Pound Cake Mini Loaves

Peanut butter and chocolate together at last!


8 Responses to “Greek Yogurt Peanut Butter Pound Cake Mini Loaves”

  1. Becki May 19, 2016 at 11:06 am #

    I love peanut butter everything, so this is perfect! I can’t wait to try to make a gluten free version of it.

  2. Carmyy May 19, 2016 at 1:46 pm #

    They look adorable and delicious!

  3. Glenneth R May 20, 2016 at 4:13 am #

    those are cute! peanut butter pound cakes? i’ll take a dozen!

    • xtinaluvspink May 20, 2016 at 4:37 am #

      Haha, right?! Good thing they’re healthy(er)!

  4. GiselleR May 21, 2016 at 12:01 am #

    I really need to invest in one of those mini loaf tins. I usually just pour my bread/loaf batter into muffin tins when I want something a bit more portable, but these look a lot cuter 😀

    • xtinaluvspink May 21, 2016 at 6:30 am #

      It’s so worth it. And, they are perfectly sized for gift giving if you’re interested in that.

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