Featured Chobaniac: Stellina of My Yogurt Addiction
Anyone with the words “yogurt” and “addiction” in their blog name is clearly a friend of ours! But aside from just having an awesome blog name, Stellina, the blogger behind My Yogurt Addiction, knows how to whip up some happy, healthy treats! When we stumbled upon this delicious recipe the other day, we just knew we had to ask her to share it with all you pumpkin-lovers out there. So come on, meet Stellina!
{Read More to meet this week’s Featured Chobaniac}
Hello everyone! My name is Stellina and I am the blogger behind My Yogurt Addiction.
My blog follows my never ending yogurt addiction and quest to live a healthy lifestyle, while still enjoying sweet treats! I love exercising, especially running. I recently completed my first half-marathon over the weekend and loved every second of it! I’m glad to say that Chobani definitely helped keep me properly fueled throughout my training. Chobani is delicious, keeps me full and is healthy! I love to eat Chobani, but I also love to bake with it too. It’s a fun way to add some extra flavor into your favorite baked goods, and it’s also a great substitute for several full-fat options. My Whole Wheat Pumpkin Yogurt Bread is one of my all time favorite fall recipes. Enjoy!
Pumpkins are finally in season, and you know what that means! Time for a new Fall baking recipe.
I’ve always loved baking no matter what season it is, but there’s just something about the Fall that really inspires me get out my spatula and oven mitts and start making a mess baking up a storm in the kitchen!
This healthy pumpkin bread is made with whole wheat flour, non-fat Greek Yogurt and pure pumpkin. It’s perfect for breakfast with a cup of coffee, as a mid-day snack or an after dinner treat!
Ingredients
- 1½ c whole wheat flour
- 1 tsp baking powder
- 2 Ttsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cloves
- 1 egg, beaten
- ¾ c packed brown sugar
- ¾ c Plain Chobani Greek yogurt
- 1 can pumpkin puree
- 3 tbsp canola oil
- 1½ tsp vanilla extract
- ½ c chopped walnuts
1. Pre-heat your oven to 350 degrees and lightly grease a bread loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice and cloves
3. In a medium bowl, combine the egg, sugar, yogurt, pumpkin, oil and vanilla with a mixer. Mix in the flour mixture until just combined. Stir in the walnuts.
4. Pour into the bread pan and bake for 50-55 minutes, or until a toothpick comes out clean.
5. Cool, slice and enjoy!