This moist, fluffy yogurt loaf brings together a nostalgic favorite—peanut butter and jelly—in a lighter, delicious cake. This post is sponsored by FAGE. All opinions are my own.
This year I’ve been focusing on lighter desserts that still feel indulgent. Health is important to us, but you don’t have to give up the foods you love to eat well. This Peanut Butter and Jelly Yogurt Loaf Cake is a perfect example: it tastes decadent while using lighter ingredients and the added benefits of Greek yogurt.
FAGE Total Plain 5% Greek Yogurt is my secret for extra moisture and a subtle tang in this cake. Greek yogurt in baked goods keeps them tender and flavorful—it’s a simple trick that elevates many desserts. Bite into this loaf and you’ll be instantly reminded of the classic PB&J combination, brought to life in cake form.
Making Peanut Butter and Jelly Yogurt Loaf Cake
Preheat the oven to 350°F. Line the bottom of a loaf pan with parchment paper and spray lightly; set aside.
In a medium bowl, sift together the flour, powdered peanut butter, baking powder, and salt; whisk to combine.
In a large bowl, whisk the FAGE Greek yogurt, eggs, sweetener (stevia baking blend or granulated sweetener), creamy peanut butter, milk, oil, and vanilla until smooth. Fold the wet ingredients into the dry mixture with a rubber spatula, mixing just until combined—avoid overmixing.
Pour half the batter into the prepared pan and smooth it evenly. Spoon 4–5 dollops of strawberry preserves across the batter, using about half of the jam. Swirl a butter knife through the batter to create jam ribbons. Add the remaining batter and repeat with the remaining preserves, swirling to marble the top.
Bake 45–55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
More on FAGE’s Total Plain Greek Yogurt
FAGE Total Plain Greek Yogurt is rich and creamy, made from milk and live active cultures. It’s versatile and works well in:
- Baked desserts like this yogurt loaf
- No-bake pies and cheesecakes
- Creamy pasta sauces
- Smoothies
- No-churn ice cream or frozen yogurt pops
FAGE Total comes in several fat levels, including 5% (used in this recipe), 2%, and 0% varieties. It’s also great for healthy snacking or swapping into recipes that call for heavier dairy.
Need a Lactose-Free Option? Check Out FAGE BestSelf Greek Yogurt
FAGE BestSelf is a lactose-free, low-fat Greek yogurt with a creamy texture and rich flavor. It comes plain as well as in strawberry, blueberry, peach, and vanilla blends. Use BestSelf Plain in this recipe for a lactose-free version.
Notes for Peanut Butter and Jelly Yogurt Loaf Cake
If you use a sugar substitute, choose one with a one-to-one replacement ratio for sugar—many baking blends are formulated that way. You can also use regular cane sugar.
You may substitute ½ cup natural creamy peanut butter and omit the powdered peanut butter if needed. Powdered peanut butter reduces fat while keeping the peanut flavor, but it’s optional.
I used an organic strawberry spread, but any preserves or jam work well. Try grape, raspberry, peach, or blackberry for different flavors—get creative and let me know what you try!
You Will Also Love this Chocolate Strawberry Cheesecake Recipe!
📖 Recipe
Peanut Butter and Jelly Yogurt Loaf Cake
Ashley Boyd
Pin Recipe
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
- ⅓ cup unsweetened almond milk (or milk of choice)
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- ½ cup strawberry preserves or jam
Instructions
- Preheat oven to 350°F. Line 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 a large bowl, whisk yogurt, eggs, sweetener, creamy peanut butter, milk, oil, and vanilla until combined. Fold in the flour mixture until just combined.
- Pour half the batter into the pan and smooth. Drop 4–5 dollops of strawberry spread over the batter (about half the jam) and swirl with a butter knife 3–4 times. Add remaining batter and repeat with remaining jam.
- Bake 45–55 minutes, until a skewer comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
*If using all-purpose flour, omit the milk, as all-purpose flour typically requires less liquid than whole wheat.
**Use a sweetener with a one-to-one replacement ratio for sugar. See the notes above for substitution tips.
Nutrition
Thank you to FAGE for sponsoring this post. All opinions are my own.