Easy Yogurt Lemon Loaf
Yogurt Quick Bread: Easy, Versatile, and Delicious
A pretty common weekday breakfast in our house is homemade granola, plain yogurt, and a splash of maple syrup. It’s simple, wholesome, and always hits the spot. But occasionally, we get out of the habit for a few days, and before I know it, I’ve got extra yogurt sitting in the fridge that needs to be used up. Enter this recipe: Yogurt Quick Bread.
This bread is ridiculously easy to make and incredibly versatile. In this version, I’ve gone with a lemon flavor—bright, zesty, and perfect with a cup of tea. But the beauty of this recipe is that you can tailor it to whatever you have on hand or what you’re in the mood for. Some ideas:
Orange: Add zest and juice for a citrusy twist.
Coconut: Stir in shredded coconut for a tropical vibe.
Chocolate: A handful of cocoa powder or chocolate chips makes it indulgent.
Cheddar Cheese: Infuse it with cheddar for a savory delight.
And don’t forget about the glaze! Whether it’s a citrus glaze, fruity jam, coconut drizzle, or just plain butter, the toppings take this bread to the next level.
This quick bread is as adaptable as it is delicious. Use what you’ve got, get creative, and enjoy the results—yum, yum! ❤️🍞✨
Easy Yogurt Lemon Loaf
Special Note: Be careful not to overmix. This loaf is already dense enough :). As for storage, best at room temperature for a few days but not in the fridge. Refrigeration makes it too dry. However, if you don’t get through it all, it’s great to freeze in handy slices.
Ingredients:
2 eggs
1/2c white sugar
1/2 scant cup light flavoured oil (I used mild olive oil)
1/2 tsp vanilla extract
Zest of 1 - 2 lemons
1c plain yogurt
2 c flour
2tsp baking powder
pinch of salt
Lemon Glaze:
1c powdered (icing) sugar
2 tbsp fresh squeezed lemon juice
Instructions:
Preheat oven to 350 degrees F. Grease a 8 1/2” X 4 1/2” loaf pan and set aside. Or use a silicone loaf pan as I did and show in the above pictures.
In a bowl, whisk together the flour, salt, and baking powder.
In a large bowl, whisk together eggs and sugar.
Add oil, lemon zest and vanilla extract to above. Whisk to combine.
Add dry ingredients to the above and stir until just combined.
Place batter into prepared loaf pan. Smooth the top.
Bake for 35 - 40 minutes, or until bamboo skewer comes out clean. If the loaf isn’t done and the top is over browning, drape a piece of aluminum foil over the top and finish baking until the bamboo skewer comes out clean.
Place the loaf on a cooling rack and cool for 15 minutes.
Loosen the sides of the loaf with a knife. Carefully remove loaf from the pan. Let cool completely on a wire rack.
While the loaf is cooling, make the lemon glaze. In a small bowl, whisk together icing sugar and lemon juice. Poke holes with a fork in the cooled loaf and then drizzle the glaze over the loaf.
Cut into slices and serve.
Best stored at room temperature, NOT in the fridge. Freezes really well - either whole or sliced.
