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RECIPES/ Sides/ Sweets

Raspberry Lemon Yogurt Loaf


Summer Kitchen Adventures

We have had our share of cloudy summer days here in the Midwest, and although I miss the sunshine on those days, they are great days to stay indoors and get creative!  My youngest daughter, Avery, is always up for an adventure in the kitchen, so on a recent cloudy day we decided to bake up some sunshine of our own and make Raspberry Lemon Yogurt Loaf.

I also have two teenage daughters, Teagan and Colsie, but they are much less enthusiastic to get in the kitchen, so it was all up to Avery and I to make this amazing bread that was full of fruit and oh so moist!

Avery is my very capable baker.  If you follow my instagram feed you’ve seen some of the incredible things she has baked up.  I asked her if she wanted to make this recipe alone and she said “Let’s do it together.” I loved hearing that.  She usually has her own plan and loves independence in the kitchen, so to hear her excitement about doing some summer baking together made this Momma happy.

This loaf was really fun and easy to make.  I love any recipe that involves mixing the dry ingredients, then making a “well” for the wet ingredients.  I also love any recipe that allows me to keep my mixer stored away and clean.

The citrus comes from grated lemon rind, which adds such a great fresh flavor.  Raspberry and lemon go so well together, which makes this bread special, but the ingredient that makes it extra special and moist is Yulu yogurt.



My new favorite brand of yogurt is called Yulu.

I have never been a big fan of the sour taste of yogurt.  I’m a bit picky with my yogurt, as I prefer it to be creamy, but not as thick as Greek yogurt. Greek yogurt tends to be an “acquired taste,” as it is quite tangy, so I have stayed away from it.

Yulu is an Aussie-style yogurt that is made here in the USA.  It is double-smoothed and double-creamed, so it was a whole new yogurt experience for me.  It is not too thick or not too thin. It does not have the too-sour quality that is found in Greek yogurt. I think it tastes divine.

It comes in a container that is see-thru, which I thought was pretty cool and is a clear sign of the honest company that it is.    The ingredient list made me smile as they use real fruit, fruit juice and even vegetable juices for color and flavor– so no artificial colors– and it there is 9 grams of protein in each cup.

If you want to know more about Yulu, you can check them out here  and sign up for the Yulu newsletter for coupons, giveaways & more!  Keep in mind that Yulu is a new product on the market, so check their site for locations & availability in your area.



Raspberry Yogurt Lemon Loaf

Back to our summer kitchen adventure, I gathered all the ingredients and Avery started in on the measuring.  She was a rockstar with grating the lemon rind, which is not my favorite job so I was happy to let her go to town on that.  It came together in minutes, smelled amazing while baking, & made a great sunshine snack on a cloudy summer day.


2 cups plain flour

1/3 cup brown sugar

2 teaspoons baking powder

3/4 cup vegetable oil (I used coconut oil)

2 eggs

1 cup Yulu Raspberry Yogurt (about 2 small containers)

1 teaspoon vanilla

1 1/2 cups rasberries (fresh or frozen)

1 tablespoon finely grated lemon rind



Preheat oven to 350 degrees.

Coat a 1lb loaf pan with oil.

Combine flour, sugar, & baking powder in a bowl.  Made a well in the center of the bowl.

In a separate bowl combine oil, eggs, yogurt, and vanilla.

Add wet mixture into the dry well and mix well.

Gently fold in raspberries and lemon rind.

Pour into prepared loaf pan and bake until top is golden and springs back when you gently touch it, and a knife comes out clean.

45-60 minutes.

Raspberry-Lemon-Yogurt-Loaf{for your Pinning Pleasure!}

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.


Easiest Homemade Whole Wheat Bread–A Guest Post

Easiest Homemade Whole Wheat Bread — A guest post from Kendra at Our Homemade Happiness

I’ve been making 1-2 loaves of homemade whole wheat bread every week for over a year now. I was tired of the preservatives and chemicals in store-bought bread and the taste was definitely lacking. 

But my handy dandy bread machine should get all the credit. I would never go to all the trouble of making my own bread without one. It’s so awesome because it takes less than 5 minutes to throw the ingredients into the pan and the machine does the rest. After it’s all said and done, I’m left with amazing bread and only one dirty pan. And it’s super easy to clean because it’s non-stick. I’ve included my favorite whole wheat bread recipe below.


1 cup water 
1/8 cup milk
2 tablespoons olive oil
3 tablespoons honey
1 teaspoon salt 
3 cups white whole wheat flour
1 1/2 teaspoons bread machine/fast rising yeast (or 2 teaspoons active dry yeast)

Add ingredients according to the directions that came with your bread machine. Use the wheat bread cycle and light color setting. This recipe makes a 1 1/2 pound loaf.


Follow the directions that came with your bread machine carefully. I first got a bread maker eleven years ago. I didn’t follow the instructions and my bread never turned out. Now I make sure my water is at the right temp (my directions recommend 80°F). I spoon the flour into the measuring cup instead of scooping so I don’t use too much flour. My previous bread maker recommended using bread machine/fast rising yeast so I still use that, although my new bread maker says active dry yeast can be used. I keep my yeast in the fridge so it doesn’t go bad.

If your bread doesn’t rise, try adding 2 tablespoons of vital wheat gluten and 2 1/2 tablespoons water. Not all recipes work the same in different areas. I live at sea level. For high altitude areas, reduce the amount of yeast by 1/4 teaspoon and reduce liquid by 1-2 teaspoons until you find the right amount.

This is my rockin’ bread machine that I bought last year to replace my previous Black & Decker model. I was debating between this West Bend Breadmaker for $60 and theZojirushi Virtuoso Breadmaker for $270. Big diff in price! I read all the user reviews for each bread maker and I finally chose the less inexpensive West Bend bread maker. I’ve been very happy with it and I’m glad I didn’t fork over the extra $210 for the Zojiushi model. 


$0.03 – Milk ($3.50/1 gallon)
$0.37 – Extra-Virgin Olive Oil ($9.44/25.4 oz.)
$0.35 – Honey ($7.48/32 oz.)
$0.01 – Sea Salt ($1.50/26.5 oz.)
$0.58 – White Whole Wheat Flour ($3.64/5 pounds)
$0.27 – Bread Machine Yeast ($4.24/16 envelopes)
$1.61 – Grand Total for 1 1/2 pound loaf
$4.75 – Whole Wheat Bread of Comparable Taste/Freshness from Bread Store

After making homemade bread in my bread maker 20 times, I saved the $60 I spent on it. I also make homemade pizza dough and french bread dough in it. I love that I get fresh, delicious, nutritious homemade bread without hardly lifting a finger! 

Do you have a bread maker? What kind do you have and how do you like it? Do you have a favorite bread machine recipe to share?


 So Happy You Are Here
Hi, I’m Kendra!  I blog about all things homemade, especially cleaners, skincare, and healthy eating.  I started my blog, Our Homemade Happiness, after my husband suffered from mono symptoms for over two years and his blood results showed some liver disease.  Since the liver is responsible for filtering out chemicals and toxins from the bloodstream, I started to realize how many chemicals are in everything we buy, from processed food to household cleaners, lotion, and even air freshener.  I’ve become inspired to rid my home of as many chemicals as I can, one product at a time, and blog about it along the way.
GF, Vegan & Raw/ RECIPES/ Sides

Past Posts: Healthy No Fat Pumpkin Bread

This is a past post from the New Nostalgia archives.  I love visiting post from the past, especially seasonal type posts.  It is a great reminder to me of what I love, and what was post worthy!  I will be taking a trip down “past posts” road occasionally in the month of October, as it is a month where we will be out of town the last 2 weeks.  We are going on our very first big family trip where my girls will the fly for the first time and see the ocean for the first time!  More on that in posts to come…for now, enjoy this Healthy No Fat Pumpkin Bread post from the past!

I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow…it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.  

Speaking of Happy Herbivore, I own her cookbook and it is one of my favs!

Back to the was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Healthy No Fat Pumpkin Bread Recipe–Vegan!

Servings: 12

 The Happy Herbivore Cookbook (p. 52)


  • ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups whole wheat flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 cup brown sugar
  • 15 ounces pumpkin
  • ¼ tsp lemon juice
  • ¼ cup non-dairy milk


Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.


Applesauce Bread

What I love about this recipe, is that it uses ingredients that I usually have on hand.  It is also healthy and filling.  It got 2 thumbs up from my kids and their neighbor friends, which is always a plus!!

It is a very simple recipe.  You just butter the pan..

Then mix the dry ingredients together–


Make a well and add the applesauce, egg and melted butter.


Then stir well–I love that this can all be done by hand–so easy!


Pour into a buttered pan or baking stone–



Enjoy warm with a pat of butter.



recipe via Heavenly Homemakers


Applesauce Bread

11/2 cups whole wheat flour

1/2 cup of sugar or 1/2 cup of honey

1/2 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 t. cinnamon

1/2 t. nutmeg


3/4 cup applesauce

2 eggs

1/4 cup butter; melted


Mix dry ingredients.  Make a well in the center and add applesauce, eggs and butter.  Stir well.  Pour into a buttered bread pan or stone.  Bake for 45-55 minutes (for a full size loaf) at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.


Rosa Maria Bread Dipping Seasoning

We had bread with our Spinach, Tortellini, & Grilled Chicken Salad tonight for dinner.  It was store bought Italian bread (cuz’ that’s how we roll in the summer…I’m ready for fall, routine, and BAKING!) but what made it extra special was Dean Jacob’s Rosa Maria Blend Dipping Seasoning.

 Is that confusing to anyone else?  Having 2 names in a name?  Who’s dip is it? Dean’s or Rosa’s??  Hmm…

Regardless, I liked it.  It was a nice change from butter.  You use 2 tsp. of the mix (which is mostly dried herbs and garlic) and 2 Tbls of oil.  Easy!

 I am determined to
~find a recipe
~make my own bread dipping mix
~put it in the smallest mason jars I can find
~make a fun little tag with instructions and my name (not Dean’s or Rosa’s)
~tie it on with jute or bakers twine
~and give it away as gifts
 I’ll let you know when I do!

Anyone got a similar recipe?  Wanna share it?

HEALTH/ Healthy Eating/ HOME/ How-Tos/ RECIPES

What I Buy and Why-Bread

I always find it fascinating to peek into other peoples grocery carts, while waiting in line at the grocery store, to see what they are buying.  So often I have wanted to strike up a conversation and ask about a product I see, and ask why they like it and why they choose it over another.  I get the same feeling when I open up other people’s refrigerators, I love seeing what brands of foods they buy, and often get inspired to try something new.

I have learned so much about food by asking my friends what they buy, where they buy it, and why they like it.  These conversations inspired me to start writing some posts on the food items I buy and why.  Not only do I want to share with you what is working for us, but my hope is, that in the comments section, I will get to hear from you and what is working for you!

Our Everyday, Whole Wheat Bread (either of the 2 below:)
If I Want To Treat My Kids To “White” Bread:
When I Want To Splurge:
*Disclaimer-I was not paid or compensated in anyway to promote these products.
It is important to me that our bread does not contain High Fructose Corn Syrup. (Read why here and here)  I also think fiber is very important, so I try not to buy bread that contains less then 3 grams/slice.  The “Oatnut” bread is what my girls call “the yummy white bread.”  It is really good, but I do not buy it as often because it has less fiber in it and uses enriched flour (although unbleached:)) where as the 100% whole wheat breads uses whole wheat flour, which does not have to be enriched, because nothing was ever removed in the first place.  I like that!
 You can go here to read more of my thoughts on making grains count.
What brands of bread work for you?  Have you switched to 100% whole wheat bread?  If so, was it hard on your kids?