Greek Yogurt Bread
A soft, high-protein quick bread made with Greek yogurt, no yeast, no mixer, and under an hour start to finish.
Servings 10 (slices)
Calories 175kcal
Equipment
- 1 9x5-inch loaf pan
- 1 Large mixing bowl
- 1 whisk
- 1 Silicone spatula
- 1 Kitchen scale recommended, for weighing the flour accurately
- 1 Food thermometer optional, for checking doneness
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups plain Greek yogurt (full-fat, low-fat, or nonfat)
- 2 large eggs, room temperature
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey or sugar (optional)
Optional savory mix-ins
- 1 tsp garlic powder
- 1 tbsp chopped fresh rosemary or thyme
- 1/2 cup shredded cheddar or parmesan
Optional sweet mix-ins
- 1 tsp vanilla extract
- 1/2 cup berries
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C), with a rack in the center. Grease a 9x5-inch loaf pan and line the bottom with parchment paper, leaving an overhang on the long sides.
- Whisk the Greek yogurt, eggs, oil, and honey (if using) in a large bowl until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until evenly Add the dry ingredients.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
- Fold in any sweet or savory mix-ins now.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until golden and springy to the touch, or 190-200°F on a food thermometer.
- Cool in the pan for 10 minutes, then move to a wire rack. Wait at least an hour before slicing.
Nonfat yogurt gives a lighter, lower-calorie loaf with a slightly less rich crumb. Store airtight at room temperature up to 2 days, in the fridge up to a week, or freeze individual slices up to 3 months.
Video
Notes
Nutrition (per slice)
| Field | Value |
|---|---|
| Calories | 175 |
| Protein | 8g |
| Carbohydrates | 22g |
| Fat | 5g |