Tuesday, May 31, 2011

Vanilla Yogurt Bread

This Vanilla Yogurt Bread - is a very moist, soft, delicious and an easy recipe! This is one of our favorite's, it's simply one of the best yogurt bread recipe out there :) What's the secret? It's actually the same exact recipe I use for banana bread, except one time I didn't have bananas, so I tried yogurt in total place. Wow! Did it ever surprise me. This makes for a breakfast, snack or even dessert...yep it's that good!

Vanilla Yogurt Bread

Makes 1 loaf

1 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1/2 cup + 2 tablespoons vanilla yogurt
2 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda

Grease a bread pan and preheat oven to 350 degrees F.

In a medium bowl, sift flour, salt and baking soda 3 times, and set aside. In a large bowl, with a wooden spoon, cream butter and sugar until light and fluffy. Add in one egg at a time, mixing well after each addition.

Gently fold the flour mixture to the creamed mixture in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with dry ingredients. Mix until the the batter looks well blended but do not over mix. If you over mix, the bread will come out less moist and more tough.

Bake at 350 degrees F for about 40 minutes minutes, then lower the heat to 325 degrees F and bake for another 20-30 minutes. Be sure to check it periodically.

Store in an air tight container at room temperature or in the fridge.

Try this: for breakfast in a hurry, toast the bread (instead of microwave) and spread some butter. It's very tasty when it's toasted!


  1. I love a moist bread... Also looks like the type of bread you could top with whip cream and fruit! YUM!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  2. This is delightful! Thank you so much for sharing this!

  3. Looking delicious and like this recipe! I must want to make Vanilla Yogurt Bread. Thanks for sharing.

  4. Hello,

    Was going to make the bread in my bread machine do you think that's okay without the yeast? Thanks


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