Who doesn’t love homemade bread? Especially when it is made of staple ingredients found in the common kitchen pantry and involves no needing. Today we are baking a Greek yogurt quick loaf that is fluffy and flavorful. Slather on a bit of butter or jam and it is the perfect pairing to enjoy with your morning cup of coffee. This is a great recipe if it is your first time baking bread, since all you need are simple ingredients and a little time.

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I always have Greek yogurt on hand since my morning usually includes a fruit parfait of some sort. I was thrilled to discover that Greek yogurt can also be used in baking to add a bit of moisture and protein to the final product. Right now, I am on a quick bread kick! I don’t own a stand mixer or bread machine, so an easy recipe that only calls for a loaf pan and an oven is a great option to baking fresh bread.

Equipment Needed:

1 large bowl and 1 medium mixing bowl: The two mixing bowls are needed to mix the wet and dry ingredients in.
Wooden spoon and wire whisk: Used to mix the ingredients.
Measuring cup and measuring spoons: Used to properly portion out the ingredients.
9 x 5 in inch metal loaf pan: I recommend using a metal loaf pan over a glass loaf pan. The metal loaf pan conducts the heat better and will help prevent the loaf from having a gooey middle.

Greek Yogurt Bread Ingredients:

All-purpose flour
Baking power and baking soda: These ingredients are the leavening agent and are needed to help the loaf rise while baking. Insure the baking soda and baking powder are not old or expired to avoid a flat loaf.
Salt: White table salt or ground sea salt can be used in this recipe.
White granulated sugar: I use standard white granular sugar while baking. You can use your favorite granular sweetener instead, or even use honey or maple syrup as a substitute.
Plain Greek yogurt: This recipe uses either plain yogurt or creamy Greek yogurt, but you can also use a fruit yogurt such a blueberry yogurt or strawberry yogurt to add additional flavor. The Greek yogurt helps create a moist loaf.
Eggs: Allow the eggs to come to room temperature prior to mixing it in with the other ingredients to ensure it easily blends in.
Canola oil: The canola oil can also be replaced for a light olive oil, vegetable oil, or other light baking oils you may have on hand. Here is a link to the best oils to use in baking.
Vanilla extract

How to Make Greek Yogurt Bread:

Prep

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray, butter, or coconut oil, or line it with parchment paper for easy removal.

Mix

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents, preventing clumps and yielding a consistent rise.
In another bowl, whisk together the sugar, Greek yogurt, eggs, vegetable oil, vanilla extract, and lemon zest if using. Blend until smooth and creamy.
Slowly pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined. Avoid overmixing, as it can result in a dense loaf.
Pour the batter into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula for an even rise.

Bake

Place the pan in the preheated oven and bake for about 50–60 minutes. The loaf is ready when a toothpick inserted in the center comes out clean, with perhaps a few moist crumbs attached. The loaf should be lightly golden brown.

Cool & Enjoy

Once baked, let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This step is crucial to avoid a soggy bottom caused by trapped steam.

Greek Yogurt Bread Variations:

Easily elevate your quick loaf with a few mix-ins and a couple of extra ingredients to add even more delicious flavor.

Toppings: A sugar glaze or honey can be drizzled on the top of the bread to add a bit of additional sweetness.
Flavored Yogurt: Instead of using regular yogurt, opt for a flavored yogurt such as blueberry yogurt and add in fresh berries as well.
Texture: To add a little texture, fold in a cup of nuts when mixing the batter. Mixing in toasted coconut flakes is also a great way to add some flavor and texture.

Baking Tips for the Best Results:

Use an 8 x 5 loaf pan that is made of light metal/steel. A loaf pan that is dark may cause the loaf to cook too quickly and burn the crust.
Ensure your ingredients are fresh and not expired for best flavor. Some expired ingredients, such as flour and baking soda, could result in a flat and tasteless loaf.
Allow the eggs and yogurt to come to room temperature by sitting out on the counter 30 minutes prior to baking. This will allow all the ingredients to easily mix together instead of becoming cold and clumping up.
When measuring out the flour, do not over pack the measuring cup. Instead, spoon the flour into the measuring cup and then level off by removing excess flour with a knife.
Avoid over mixing the batter. Instead, mix until all ingredients are just combined to keep as much air in the batter as possible. Over mixing may yield bread that is too dense.
Do not skip the toothpick test before pulling the bread from the oven. Simply insert a toothpick in the top middle of the loaf. If the toothpick comes out clean, the loaf is fully cooked. If not, let it bake for another 10 minutes and test again.
Allow the bread to completely cool for at lest one hour. I know it’s tempting, but if you slice too early, the slices will crumble and fall apart.

How to Store Greek Yogurt Bread:

Countertop or Refrigerator: Store the cooled loaf in an airtight container or wrapped in plastic wrap or aluminum foil. The quick loaf will stay fresh for several days at room temperature. To extend the shelf life a little more, store the bread in the refrigerator for up to 7 days. The bread slices can be enjoyed cold or warmed in a toaster oven or the microwave.
Freezer: Slice the Greek Yogurt bread and place in a freezer proof bag or container for up to 3 months. Slices can be removed and placed on the counter to thaw a few hours before consuming, or warmed up in a toaster oven.

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Greek Yogurt Quick Loaf Recipe

Today we are baking a Greek yogurt quick loaf that is fluffy and flavorful. Slather on a bit of butter or jam, and it is the perfect pairing to enjoy with your morning cup of coffee.

Servings 8 slices

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cup Greek yogurt plain or flavored, depending on your preference
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents, preventing clumps and yielding a consistent rise.
In another bowl, whisk together the sugar, Greek yogurt, eggs, vegetable oil, vanilla extract, and lemon zest if using. Blend until smooth and creamy.
Slowly pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined. Avoid overmixing, as it can result in a dense loaf.
Pour the batter into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula for an even rise.
Place the pan in the preheated oven and bake for about 50–60 minutes. The loaf is ready when a toothpick inserted in the center comes out clean, with perhaps a few moist crumbs attached.
Once baked, let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This step is crucial to avoid a soggy bottom caused by trapped steam.

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Greek Yogurt Quick Bread