There are some recipes that just stick with you, you know? The ones that become your go-to, the ones you can whip up without even looking at the recipe card because you’ve made them a million times. For me, that’s this incredible, super-simple yogurt bread. I remember the first time I stumbled upon a similar recipe, I was skeptical. Yogurt in bread? But oh my goodness, the moment I pulled it out of the oven, the aroma filled my kitchen, and I knew I was onto something special. It’s that perfect balance of moist and tender, with a subtle tang from the yogurt that makes it just sing. It’s like a gentle hug in bread form. Honestly, it’s become my secret weapon for those days when I want something homemade and delicious but have zero energy for anything complicated. If you’re looking for an easy yogurt Bread Recipe that will seriously impress everyone, you’ve found it!
What is Yogurt bread?
So, what exactly *is* yogurt bread? Think of it as the most forgiving, wonderfully moist quick bread you’ll ever bake. It gets its name, as you might have guessed, from the star ingredient: yogurt! But don’t let that fool you into thinking it tastes overwhelmingly like yogurt. Instead, that creamy goodness acts like magic, tenderizing the crumb and adding a subtle, pleasant tang that cuts through the sweetness beautifully. It’s not yeasted, so there’s no waiting around for dough to rise. You just mix, bake, and enjoy. It’s essentially a super-moist, slightly denser cake-like bread that’s incredibly versatile. My kids always ask for this when they see me pulling out the flour, and honestly, it’s one of the few baked goods I don’t mind them helping me make because it’s so straightforward!
Why you’ll love this recipe?
What are some of the best reasons to make yogurt bread?flavor is just outstanding. It’s not overly sweet, which I appreciate, but has this beautiful depth from the yogurt and whatever add-ins you choose. It’s tender, moist, and has a lovely subtle crumb. What I adore most is its sheer simplicityWhat is the basic pantry ingredients, and a straightforward mixing process?cost-efficient too. Yogurt is readily available and relatively inexpensive, and the other ingredients are standard baking staples. Plus, this bread is ridiculously versatile! You can toss in a handful of berries, some chocolate chips, nuts, or even spices like cinnamon and nutmeg. It’s also perfect for using up that last bit of yogurt in your fridge before it goes bad. Honestly, it’s a lifesaver on busy mornings when you need a quick breakfast, a perfect afternoon pick-me-up, or even a simple dessert. It’s one of those recipes that just *works*, every single time, and that’s priceless in my book!
How to Make Yogurt Bread
Quick Overview
The beauty of this easy yogurt bread recipe is how straightforward it is. You’ll simply whisk together your dry ingredients, then mix your wet ingredients (including that all-important yogurt!), combine them, and fold in any add-ins you fancy. Pour it into a loaf pan, bake until golden and fragrant, and that’s pretty much it! The yogurt does all the heavy lifting to ensure an incredibly moist and tender crumb, and the result is a rustic, comforting loaf that’s far more satisfying than anything store-bought. It’s the kind of recipe that builds confidence for beginner bakers and saves time for seasoned ones.
Ingredients
For the Main Batter:
You’ll need all-purpose flour – about 2 cups should do it. Make sure it’s spooned and leveled, not scooped, to avoid a dense loaf. The star, of course, is plain yogurt. Full-fat Greek Yogurt is my absolute favorite here because it adds incredible moisture and a lovely richness, but any plain yogurt will work – just make sure it’s not flavored! About 1 cup is perfect. We’ll also need granulated sugar for a touch of sweetness (around 3/4 cup, but you can adjust this slightly), baking soda to help it rise (1 teaspoon), and a pinch of salt to balance the flavors (1/2 teaspoon). Don’t forget your fat – melted unsalted butter or a neutral oil like vegetable or canola oil (about 1/2 cup) will make it wonderfully tender. Two large eggs, at room temperature, will help bind everything together, and a splash of vanilla extract (1 teaspoon) is essential for that classic bakery aroma.
For the Filling:
This is where you can really have fun! My go-to is usually a mix of berries – fresh or frozen blueberries, raspberries, or even chopped strawberries work beautifully. About 1 to 1.5 cups should be enough. If you’re a chocolate lover, a generous cup of semi-sweet or dark chocolate chips is a guaranteed win. For a spiced version, think about adding about 1 teaspoon of ground cinnamon and a pinch of nutmeg, perhaps with a cup of chopped walnuts or pecans. The key is to gently toss your chosen additions with a tablespoon or two of the flour from your main batter. This helps prevent them from sinking to the bottom of the loaf during baking. I learned this trick the hard way after a sunken-berry incident many years ago!
For the Glaze:
This is optional, but highly recommended for that extra touch of deliciousness! A simple powdered sugar glaze is my favorite. You’ll need about 1 cup of powdered sugar, sifted if you want it extra smooth, and then you’ll gradually add milk or even a little of the leftover yogurt (1-2 tablespoons at a time) until you reach your desired drizzling consistency. A tiny splash of vanilla extract in the glaze is lovely too. You can also add a tablespoon of lemon juice for a brighter flavor, or even some cocoa powder for a chocolatey drizzle.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven fired up to 350°F (175°C). This is a standard baking temperature that works perfectly for most quick breads. While it’s preheating, grab your loaf pan – a standard 9×5 inch pan is ideal. I like to give mine a good greasing and then a dusting of flour, or you can line it with parchment paper, leaving a little overhang on the sides. This makes it so much easier to lift the baked bread out once it’s done. Trust me, struggling to get a beautiful loaf out of the pan is never fun!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking soda, and salt. Give it a good whisking for about 30 seconds. This step is important because it ensures that your leavening agent (the baking soda) and salt are evenly distributed throughout the flour, which helps the bread rise evenly and prevents pockets of saltiness. You want a nice, uniform mixture here before we start adding any wet ingredients.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together your plain yogurt, melted butter (or oil), eggs (make sure they’re at room temperature for better emulsification), and vanilla extract. Whisk until everything is well combined and you have a smooth, homogenous mixture. The yogurt should be incorporated nicely with the other wet ingredients. I always make sure my eggs aren’t straight from the fridge; letting them sit on the counter for about 30 minutes makes a world of difference in how they combine with other ingredients.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. It’s really important not to overmix here! You’ll still see a few streaks of flour, and that’s perfectly okay. Overmixing develops the gluten too much, which can lead to a tough, dense bread. We’re going for tender and moist, so stop as soon as you don’t see big pockets of dry flour. Lumps are your friend in this stage!
Step 5: Prepare Filling
If you’re adding any delicious mix-ins like berries, chocolate chips, or nuts, this is the time to prepare them. Take about 1-2 tablespoons of the flour you measured out for the main batter and gently toss your chosen add-ins in it. This light coating of flour helps prevent them from sinking to the bottom of the loaf while it bakes. It’s a little trick that makes a big difference for an evenly distributed treat throughout your bread. For berries, I usually give them a gentle rinse and pat them dry before tossing in flour, especially if they’re fresh.
Step 6: Layer & Swirl
Gently fold your flour-coated add-ins into the batter. Again, be careful not to overmix! We want to distribute them evenly without disturbing the delicate texture we’re aiming for. If you’re making a swirled loaf (like a cinnamon sugar swirl), now’s the time to prepare that mixture and layer it into the batter. For a simple mix-in, just fold them in gently. Pour the batter into your prepared loaf pan and spread it out evenly. If you’re adding a swirl, you might pour half the batter, sprinkle the swirl mixture, then top with the remaining batter, and use a knife to gently swirl it through.
Step 7: Bake
Pop that beautiful pan into your preheated oven. We’re looking at baking for about 50-65 minutes. The exact time can vary depending on your oven, so it’s always good to keep an eye on it after about 45 minutes. You’ll know it’s done when the top is golden brown and a toothpick or skewer inserted into the center comes out clean, with maybe just a few moist crumbs attached (but no wet batter!). If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil for the remainder of the baking time.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the loaf out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit more. Then, carefully invert the pan and lift the bread out onto the wire rack to cool completely. It’s crucial to let it cool completely before glazing, otherwise, the glaze will just melt and slide right off! Once cooled, whisk together your glaze ingredients until smooth and drizzle it over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
And there you have it! The most wonderful, easy yogurt bread. Once the glaze has set (or if you skipped the glaze), use a serrated knife to slice it. It slices beautifully when completely cool. I love serving it slightly warm or at room temperature. A thick slice is just divine with a cup of coffee or tea. It’s perfect on its own, but also lovely with a dollop of extra yogurt or a smear of butter.
What to Serve It With
This easy yogurt bread is honestly a chameleon when it comes to serving. For a simple, delicious breakfast, I love it toasted with a little butter and a steaming mug of coffee. It’s hearty enough to keep you going until lunch. If you’re planning a lovely brunch spread, a beautifully glazed loaf of this bread adds such a charming, homemade touch. I often serve it alongside fresh fruit salad, maybe some scrambled eggs, or a light quiche. For an elegant dessert, I’ll sometimes warm a slice slightly and serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream and a drizzle of berry compote. It’s also the ultimate star for cozy snacks. On a rainy afternoon, there’s nothing better than a thick slice with a cup of hot chocolate. My family also loves it as a pre-dinner treat when we’re having a casual meal; it’s so satisfying and comforting.
Top Tips for Perfecting Your Yogurt Bread
Over the years, I’ve learned a few tricks that make this easy yogurt bread recipe absolutely foolproof. When it comes to your zucchini prep (if you choose to add it, though not in this basic recipe, but it’s a popular addition!), always wring out as much moisture as possible. Grating it on the large holes of a box grater is usually best. Freshness is key, so use zucchini that feels firm and heavy for its size. For mixing advice, I can’t stress enough: do NOT overmix! Just combine until the dry ingredients are moistened. A few lumps are perfectly fine, and actually desirable for a tender crumb. The goal is to minimize gluten development. When it comes to swirl customization, whether it’s cinnamon sugar, fruit compote, or a chocolate ganache, don’t be afraid to get creative! For beautiful patterns, layer and then use a knife or skewer to gently swirl, but again, don’t overdo it. For ingredient swaps, you can often substitute almond milk or soy milk for regular milk in the glaze, and it will still be delicious. If you’re out of plain yogurt, sour cream or even buttermilk can work in a pinch, though the texture might be slightly different. Experiment with different flours too – I’ve had success with a 1:1 gluten-free blend, though the texture can be a bit denser. For baking tips, always trust the toothpick test. Ovens can be finicky! If your bread starts to look too dark on top, loosely tent it with foil. Position your oven rack in the center for even heat distribution. And for glaze variations, don’t feel tied to just powdered sugar. A simple streusel topping made with flour, sugar, and butter is lovely, or a drizzle of melted chocolate. For a tangier glaze, try adding a bit of lemon zest or juice!
Storing and Reheating Tips
One of the best things about this easy yogurt bread is how well it keeps. For storing at room temperature, I usually let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It stays fresh and delicious for about 2-3 days this way. I often find it’s even better the second day! If you need it to last longer, pop it in the refrigerator. In an airtight container, it will keep well for up to a week. The texture might firm up slightly in the fridge, but that’s easily remedied. For freezer instructions, this bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It should last for about 2-3 months. To thaw, simply remove it from the freezer the night before and let it come to room temperature. For a warm treat, you can slice it and gently reheat individual slices in a toaster oven or a low oven for a few minutes. Regarding glaze timing advice, if you plan to store your bread for more than a day or two, I recommend glazing it just before serving. Glazed bread can sometimes become a little sticky or the glaze can absorb moisture over time, especially if stored at room temperature.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to, absolutely foolproof, easy yogurt bread recipe. I truly hope you give this one a try because, honestly, it’s one of those recipes that just brings a little bit of joy into the everyday. It’s so forgiving, incredibly versatile, and the results are always, always delicious. It’s perfect for those moments when you need a quick bake, a comforting treat, or just want to fill your home with a wonderful, inviting aroma. If you love this recipe and are looking for other simple yet impressive bakes, you might also enjoy my [Link to another simple quick bread recipe] or my [Link to a fruit-filled muffin recipe]. I can’t wait to hear what you think! Let me know in the comments below how yours turns out, what delicious add-ins you chose, or if you have any special family traditions around baking bread. Happy baking, my friends!
easy yogurt bread recipe
Ingredients
Main Ingredients
- 4 cups self-rising flour
- 2.33 cups plain whole milk yogurt
- everything bagel seasoning optional
Instructions
Preparation Steps
- In an extra large bowl SIFT in the self-rising flour, yogurt and mix together until incorporated - use your hands at the end. Next, knead the dough on a lightly floured surface, for a minute, until a mostly uniform ball forms. Transfer back to the bowl and cover the top with plastic wrap and place in the fridge for 2 hours.
- Preheat oven to 425°F. Line a medium rimmed baking sheet with parchment paper and place into the oven to preheat.
- Sprinkle the parchment paper with cornmeal (or a little flour). Shape the dough into an oval disc about 3 inches high. Carefully place it onto the hot baking sheet and sprinkle the top with everything bagel seasoning or sesame seeds. Bake for 40-50 minutes and cover with an aluminum foil tent at the 35 minute mark if browning too quickly. For doneness, the interior should read 195°F (90°C) using an instant read thermometer. Transfer to a wire rack to cool for 15-20 minutes.
