This simple yogurt bread is a soft, moist, and wholesome quick bread that comes together effortlessly—no yeast or long proofing required.
Made with protein-rich yogurt and a touch of healthy oil, it’s a lighter alternative to traditional sweet loaves while still being deliciously satisfying.
With balanced carbs, a bit of fiber, and lower saturated fat, this bread is perfect for everyday breakfasts, snacks, or even meal prep for the week.
Fluffy Yogurt Bread
Equipment
- 1 × 9.5-inch (24 cm) loaf pan
- 2 × mixing bowls (medium and large)
- 1 x Whisk
- 1 × electric mixer or stand mixer
- 1 × measuring cups and spoons set
- 1 × rubber spatula
- 1 x Cooling rack
Ingredients
- 1 ¼ cups + 1 tbsp 170 g all-purpose flour
- ¼ cup 34 g cornstarch
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- 3 large eggs room temperature
- ¾ cup 150 g granulated sugar
- ½ tsp vanilla extract
- ½ cup 100 g vegetable oil (such as sunflower or corn oil)
- ¾ cup + 1 tbsp 200 g whole milk yogurt (apricot, peach, or vanilla flavor recommended)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Lightly grease and flour a 9.5-inch (24 cm) loaf pan to prevent sticking and to help the bread release smoothly once baked.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and a small pinch of salt. This ensures the leavening agents are evenly distributed and prevents lumps later in the batter. Set aside.
- Beat the eggs and sugar: In a large mixing bowl, or the bowl of a stand mixer, combine the eggs, sugar, and vanilla. Beat on medium speed for about 5 minutes, until the mixture looks pale, thick, and slightly creamy. This step helps trap air, giving the bread a light and tender texture.
- Combine flour and wet ingredients: Add half of the dry mixture into the egg mixture and beat just until incorporated. Slowly drizzle in the oil while mixing on low speed, then add the yogurt. Finally, fold in the remaining dry ingredients, mixing gently until the batter is smooth with no visible streaks of flour. Be careful not to overmix, as this can make the loaf dense.
- Fill the pan and bake: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the loaf begins to brown too quickly, loosely cover it with foil and continue baking until done.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing. For an optional finishing touch, dust the top with powdered sugar just before serving.
Notes
- Use room temperature eggs and yogurt for the best texture. Cold ingredients can cause uneven mixing.
- If the top browns too fast, cover loosely with aluminum foil to prevent over-baking.
- This bread is a quick bread—no yeast or rising time is needed.
- Whole milk yogurt adds the best flavor and richness, but flavored yogurt like apricot, peach, or vanilla works beautifully.
- Always test with a toothpick; if it comes out clean or with just a few crumbs, the bread is done.
Chef’s Secrets for Best Results
The key to this bread’s tender crumb lies in the yogurt.
Its gentle acidity relaxes the gluten, keeping the loaf soft without compromising structure.
Beating the eggs and sugar until light and airy helps create volume, which gives the bread a slightly cake-like texture.
When combining the wet and dry ingredients, mix just until smooth—overmixing can make the loaf dense.
Finally, don’t skip greasing and flouring the pan; this prevents sticking and ensures clean slices.
Serving Suggestions for Every Occasion
This yogurt bread shines on its own with a dusting of powdered sugar, but it also pairs wonderfully with breakfast spreads.
Serve slices with fresh fruit, a drizzle of honey, or a smear of nut butter for added protein.
It’s also lovely alongside a hot cup of tea or coffee as a mid-afternoon snack.
For dessert, try topping it with whipped cream and berries, turning this simple loaf into an elegant treat.
Storage Tips for Longer Freshness
To keep the bread moist and flavorful, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3–4 days.
If refrigerated, it will last up to a week, though refrigeration can make it slightly firmer.
For longer storage, freeze the loaf (whole or sliced) in freezer-safe wrap or bags for up to one month.
Always let it thaw at room temperature before serving to restore its softness.
Frequently Asked Questions
1. Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt works well but may make the batter thicker.
To balance the texture, you can thin it slightly with a tablespoon or two of milk before adding it.
2. Why do I need both baking powder and baking soda?
The combination ensures the bread rises properly.
Baking powder provides steady lift, while baking soda reacts with the yogurt’s acidity for extra tenderness and fluffiness.
3. Can I reduce the sugar in this recipe?
Absolutely. You can cut the sugar by up to one-third without affecting the texture.
Keep in mind that the bread will be less sweet, so pair it with honey or jam if you prefer extra sweetness.
4. What kind of oil works best?
Neutral oils like sunflower, corn, or canola are ideal. Olive oil can also be used for a slightly richer flavor, though it may alter the taste slightly.
5. How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s ready.
Avoid overbaking, as it can dry out the loaf.
