Simple Yogurt Bread Recipe
Simple Yogurt Bread is moist, soft and makes a great snack or breakfast idea. Made with yogurt, this easy quick sweet bread is the perfect side to your morning tea or coffee!
Baking, I think, is one of those things you either love or you don’t like at all. I’m not sure there is very much in between. From what I hear from people who don’t enjoy it is because of the fact that it is so rigid.
You need to measure everything correctly, there is little room for error. They feel that there is less of an opportunity to get creative than if they were cooking.
To be honest, part of this is true! But as I have learned over the years, that while yes, there is little room for error and things do need to be measured properly, there is definitely room to be creative.
I love exercising my creativity by coming up with different flavor combinations which are also super delicious, such as this Peppermint Crumb Quick Bread or this Chocolate Chip Bread recipe. And we can’t forget about this Guinness Beer Bread! Who would have ever thought that you could add beer to a baked good?!
Making yogurt bread, like other simple and quick bread is a great place to start. You can get creative with what you add to it, whether it is chocolate chips or raisins and even a few choices on yogurt flavour.
Starting with a simple and easy recipe when learning how to bake is a great way to not get overwhelmed.
This quick yogurt bread recipe is perfect for everyone no matter where you are in your baking journey! If you want to upgrade to a yeast bread then you should try this Simple Yogurt Brioche Bread!
Table of Contents
Ingredients To Make a Simple Yogurt Bread
- All Purpose Flour: A flour with protein content between 10-12%. Ideal to bake quick breads. They rise beautifully leaving them with a soft and moist crumb.
- Cornstarch: Mixed in with flour makes for a nice and tender baked good.
- Baking Powder and Baking Soda: The leavening agents. They help the bread to rise well.
- Salt: Enhances all the other flavors.
- Eggs: They give structure and stability to the quick bread’s batter.
- Granulated Sugar: Helps baked goods stay soft and moist. It helps them to not dry out right away. While baking, sugar also caramelizes, giving the baked good a deeper golden color.
- Vanilla: Just like salt, it enhances all the other flavors.
- Vegetable Oil: Make the bread moist and tender and it doesn’t have a strong taste so that the bread’s flavors can come through more.
- Yogurt: Use a whole fat yogurt. I suggest using these flavors for the best yogurt bread: plain, apricot, peach or vanilla.
How to Make Simple Yogurt Bread
Preheat your oven and grease and flour a loaf pan.
In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt and then set aside.
In a large bowl or stand up mixer beat the eggs, sugar, and vanilla. Proceed to add half the flour mixture and beat to combine. Slowly add the oil while beating and then add the yogurt and remaining flour mixture.
Beat on low until smooth.
Pour into prepared loaf pan and bake until a toothpick comes out clean.
Let it cool completely before serving. A dusting of powdered sugar can be a nice added touch!
How do I know if my baking powder is fresh?
Over time your baking staples can lose their efficiency and lead to a bread that does not rise as it should. To test your baking powder, drop a pinch in a bowl of hot water. If it bubbles, your baking powder is good to use! If it doesn’t, discard and open a new container.
What is Yogurt Bread?
So the name may sound a little fancy, it’s actually quite simple! It’s a quick bread. Made with yogurt. Literally, that’s it. You’re welcome. It doesn’t contain yeast so it doesn’t need any time to proof and it’s soft and moist just like a cake. You get the best of both worlds!
What Does Yogurt Do to Bread?
Yogurt is a great way to make a more tender bread without changing the taste of it. It does this because of the yogurt’s acidity which allows the gluten to relax. It also replaces fats such as oil and butter and although this recipe still calls for oil, there are recipes that omit the oil.
How To Store Simple Yogurt Bread
Wrap the Bread in plastic wrap or place it in an airtight container at room temperature. It will last for about 3-4 days. If you decide to refrigerate it it will last up to a week.
You can also freeze the bread. Wrap it in plastic or place it in an airtight container and it will keep in the freezer for up to a month. Thaw at room temperature before serving.
So if you are looking for an easy sweet loaf then I hope you give this Simple Yogurt Bread a try and let me know. Enjoy!
More Easy Quick Breads
Simple Yogurt Bread
Ingredients
- 1 1/4 cups + 1 tablespoon all purpose flour (170 grams)
- 1/4 cup cornstarch (34 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 3 large eggs*
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon vanilla
- 1/2 cup vegetable oil (I usually use corn or sunflower oil) (100 grams)
- 3/4 cup + 1 tablespoon yogurt* (apricot, peach or vanilla whole fat) (200 grams)
*Room temperature, remove from the fridge 45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9.5 inch (24 cm) loaf pan.
- In a medium bowl whisk together the flour, cornstarch, baking powder, bakings soda and salt, set aside.
- In a large bowl (or stand up mixer) beat on medium speed the eggs, sugar and vanilla for 5 minutes. Then add half the flour and beat to combine, slowly add the oil while beating, then add the yogurt and the remaining flour, beat on low speed (#2) until smooth. Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean. If the loaf is browning too much, then cover with foil and continue baking. Let cool completely before serving. Dust with powdered sugar if desired. Enjoy!
Notes
Nutrition
[mailerlite_form form_id=1]
Hi, can I use applesauce instead of the oil? Trying to make this a bit lighter.. thanks!
Hi Theresa, yes you can substitute it for oil. I’ve never tried it but you definitely can. Let me know how it goes! Happy Baking!
Thank you!Absolutely delicious!
I add frozen blueberries and a little more vanilla to this.Yum😀
It takes a bit longer to bake 45-50
minutes but I think it’s just my oven.Have a great day!!!!!!!
Hi Nicole, we love your additions to this yogurt bread! It’s one of our favourite quick breads and we also make it very often 🙂 the baking time varies depending on how hot your oven gets, but as long as you know your oven then the recipe will turn out great! Thanks for sharing your thoughts on this recipe, have a lovely day!
Post vacation had had a large container of yogurt expiring and a slightly shriveled lemon. Did an online search for yogurt bread and this recipe came up. Made it to recipe instructions except added a tablespoon of lemon juice and two tablespoons extra flour. The bread is moist, lemony/sour and not too sweet. My family have it two thumbs up. This is a keeper.
Hi Chris, thanks so much, so glad you enjoyed it. Take care. Have a great weekend.
Absolutely the best recipe for a yogurt/tea type bread! I’ve made this a handful of times now and my only issue is it takes nearly twice as long to bake than the 30 minutes? I’m at high altitude in Colorado so perhaps this is why? Any insight would be great! And I’ll use non-flavored yogurt but add a teaspoon of lemon juice
Hi Shelly, thanks so much, yes high altitude does take longer to bake and cook. Have a wonderful Sunday. Take care.
Can you swap in melted butter for the oil? If so, what would be the appropriate measure?
Hi Steve, so apparently 1/2 cup of vegetable oil would equal 2/3 cup of butter then melt it and let it cool before adding to the recipe. Let me know how it goes.
A very beautiful loaf. I added a cup of fresh blueberries. I found that the baking time was way off. Mine took all of 55 minutes to bake, in a glass loaf pan.
I used whole fat yogurt, but drained off the whey.
I look forward to trying this bread with other flavors, like lemon, or almond.
Hi Susan, thanks so much, glad you enjoyed it.
Good morning Rosmary,
This is my all time favourite recipe.
Recently I made it for my quilting group and everyone was blown away by it. Needless to say the recipe was asked for and I told them about your site.
Sometimes I add lemon zest and essence, for my granddaughters rose water and a drop of red food colouring (they love the whole girlie thing).
The best thing is that it’s easy and always comes out perfectly.
Loraine
Hi Loraine, thanks so much, so glad you like it and thank you for sharing my site. Take care and have a wonderful weekend.
Can I use Fage 0% with this recipe.
Hi Linda, yes you could although use 3/4 cup fage and a couple of tablespoons of milk. Let me know how it goes.
Well again, a winner in my book. I used Trader Joe’s Greek low fat plain yogurt, lemon juice and rind. Oh! I added some golden raisins which sunk to the bottom of the cake. Both your blueberry bead and this one have such a delicate flavor. (not sweet just perfect). It was welcomed at dinner last night. Thanks again!
Hi Joan, thanks so much, so glad you liked it and the blueberry bread. Have a wonderful week.
I used vanilla 2% yogurt and added rind of 1 lemon and raisins. It was fabulous-loveliest flavour. I’ve copied into my favourite recipes book for special occasions. Thank you so much!
Hi Joanne, thanks so much, so glad you enjoyed it. Take care & have a great week.
Excellent recipe moist and very tasty would make it again going to try did kind of yogurt.
Hi Rose, thanks so much and yes I am sure it would be really good with any type of yogurt. Have a great week.
hi there. I LOVE all your recipes. thank you so much for sharing. my quick question is can I use greek yogurt or is it too thick or heavy? Thanks. happy holidays ahead. stay safe.
Hi Anna, thanks so much, glad you enjoy the recipes. Yes you can use greek yogurt, but you should use 1/2 cup + 1 tablespoon greek yogurt and 1/4 cup either milk or water. Hope that helps, let me know how it turns out. 🙂
Can you tell me what kind of yogurt you use? There are so many on the market. Do you use low fat or full fat yogurt? Can you please be specific. Thank you.
Hi Steph, I use whole fat yogurt, I don’t know what brands you have where you are, but I usually yes mueller. Let me know how it goes.
Looks great! I hope to give this a try soon!
Hi Lauren, thanks I hope you like it, let me know.
Mmmmmm do you see any reason I cannot use unflavoured yoghurt?
Hi Joan, no unflavoured would work also. Let me know how it goes.
What if you don’t have cornstarch
Hi Joan, cornstarch is really replaceable in this recipe. If you have cake flour you could try with 1 3/4 cups instead of the all purpose and corn starch.