Raspberry and Yogurt Bread

Name: Raspberry and Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup plain yogurt (full-fat); 1/2 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs (room temperature); 1 tsp vanilla extract; 1 cup fresh raspberries (washed and dried)

65 min 8 slices Easy

All Recipes

A moist and tangy raspberry and yogurt bread perfect for breakfast or a snack.

Prep

15 min

Cook

50 min

Total

65 min

Servings

Difficulty

Easy

Raspberry and yogurt bread is a delightful treat that combines the tangy taste of fresh raspberries with the creamy texture of yogurt. This bread is not only delicious but also offers a nutritious start to your day, thanks to the yogurt's probiotics and the raspberries' antioxidants. Whether you're enjoying it with a morning cup of coffee or as an afternoon snack, this bread is sure to brighten your day. The combination of flavours and textures makes it a favourite among both adults and children.

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet ingredients

In a large bowl, whisk together the yogurt, sugar, oil, eggs, and vanilla extract until smooth.

Pro tip: Use a hand whisk to avoid overmixing.

Incorporate dry ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Pro tip: Do not overmix to keep the bread tender.

Fold in raspberries

Gently fold in the raspberries, being careful not to crush them.

Pro tip: If using frozen raspberries, do not thaw before adding.

Transfer to pan and bake

Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the bread at 40 minutes and cover with foil if browning too quickly.

Cool before serving

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro tip: Cooling completely ensures the bread slices cleanly.

💡

Tips & Tricks

Use fresh raspberries for the best flavour and texture.
If the bread starts browning too quickly, cover it with foil halfway through baking.
Ensure all ingredients are at room temperature for even mixing.
Let the bread cool completely before slicing to maintain its shape.

Frequently Asked Questions

How can I make this bread gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Add them directly from the freezer without thawing to prevent them from bleeding.

How do I prevent the bread from becoming soggy?

Ensure the bread cools on a wire rack to prevent moisture buildup. Also, make sure to measure ingredients accurately.

Can I add nuts to this recipe?

Yes, feel free to add 1/2 cup of chopped nuts like walnuts or pecans for added texture.

How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

What can I substitute for yogurt?

You can substitute yogurt with an equal amount of sour cream or buttermilk.

Serving Suggestions

Serve this raspberry and yogurt bread warm with a dollop of butter, or enjoy it plain to savour its natural flavours. It's also wonderful with a spread of cream cheese for added richness. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze slices for up to 1 month. Simply thaw at room temperature or reheat in the oven for a few minutes before serving.

Nutrition per serving

220

Calories

Protein

Fat

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