Raspberry Vanilla Yogurt Loaf

Name: Raspberry Vanilla Yogurt Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1/2 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking Moments

I absolutely love baking this Raspberry Vanilla Yogurt Loaf for my family and friends. The combination of tangy raspberries and creamy vanilla yogurt creates a balanced flavor that is both refreshing and satisfying. The loaf is moist and tender, perfect for breakfast or an afternoon treat with a cup of tea. I find that using yogurt gives it a delightful lift while the raspberries offer a juicy burst in every bite. It’s easy to whip up, and it always impresses everyone who tries it!

Created by

Adeline Morris

Last updated on 2026-01-15T16:22:31.289Z

Baking this loaf brought back fond memories of summer picnics and family gatherings. I remember the first time I experimented with yogurt in baking, and the results were astonishingly good! The tang from the yogurt pairs beautifully with the sweetness of fresh raspberries.

I discovered that tossing the raspberries in a bit of flour before folding them into the batter keeps them from sinking to the bottom. This simple trick ensures that each slice has a balanced distribution of berries throughout, making for a delightful treat with each bite.

Why You'll Love This Recipe
Refreshing burst of tart raspberries with every bite
Moist and tender loaf thanks to the yogurt
Perfect for breakfast, snack time, or dessert

Baking with Yogurt

Using plain yogurt in this Raspberry Vanilla Yogurt Loaf is a game-changer for moisture. The lactic acid in yogurt helps create a tender crumb while activating the baking soda, which means a lighter loaf. If you prefer a different flavor, you can substitute the plain yogurt with any fruit-flavored variety, but be mindful that this may alter the overall taste and sweetness of the loaf.

For those looking to reduce fat, Greek yogurt works remarkably well due to its thickness and tangy flavor. Just be sure to use a plain version and adjust the sugar slightly as Greek yogurt can have a more pronounced flavor.

Perfecting Your Raspberries

When incorporating raspberries into your batter, choose ripe, fresh berries for the best flavor and texture. If fresh raspberries aren’t available, you may use frozen ones, but be sure to fold them in straight from the freezer. This prevents them from breaking apart too much during mixing and keeps your batter vibrant instead of muddy.

To prevent the raspberries from sinking while baking, lightly coat them in flour before adding to the batter. This creates a barrier and helps keep them evenly distributed throughout the loaf, giving you a fruity burst in every bite instead of a concentrated clump at the bottom.

Serving and Storing

Once your Raspberry Vanilla Yogurt Loaf is baked and cooled, it can be stored in an airtight container at room temperature for up to three days. To prolong its freshness, consider refrigerating it, which will extend its life to about a week. For longer storage, wrap the loaf in plastic wrap and aluminum foil, then freeze it. It’s best enjoyed within three months, reheating slices in a toaster or microwave for a cozy treat.

This loaf makes for a delightful breakfast, but also shines at afternoon tea or as a light dessert. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For added texture, sprinkle with powdered sugar right before serving, which enhances both the appearance and flavor.

Ingredients

For the Loaf

1 cup plain yogurt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, oil, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

Fold in Raspberries

Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Pro Tips

For an extra flavor boost, consider adding a tablespoon of lemon zest to the batter. It enhances the raspberry's tartness beautifully!

Ingredient Highlights

The granulated sugar in this recipe not only sweetens but also contributes to the loaf's tender crumb. Sugar helps to tenderize the flour’s gluten, creating a softer loaf. If looking for an alternative, coconut sugar or honey can be used, though adjustments in the liquid content may be necessary when using liquid sweeteners.

All-purpose flour is key for providing structure to the loaf. If you’re in need of a gluten-free option, a 1:1 gluten-free baking blend can be substituted directly but keep an eye on moisture levels; you might need to add a bit more yogurt for the right consistency.

Troubleshooting Tips

If your loaf rises unevenly or has large cracks on the top, it may be due to overmixing the batter after the dry ingredients were added. Keep mixing time to a minimum – just enough to combine – to avoid activating too much gluten, which can lead to a tough texture and uneven rise.

Another common issue is a loaf that doesn't fully bake in the center. Always test doneness with a toothpick; if it emerges with wet batter, return it to the oven for additional time, checking in 5-minute increments. If the top is browning too quickly, tent it with foil to prevent burning while the inside finishes cooking.

Variations and Customizations

This recipe is a lovely base to experiment with additional flavors. Consider adding a teaspoon of almond extract for a nutty kick, or fold in a handful of chopped nuts for added crunch. You could also replace a portion of raspberries with blueberries or blackberries for a mixed berry delight that delivers a colorful appearance.

For a little extra zing, zest a lemon or lime into the batter. Citrus not only brightens up the flavor but also complements the tanginess of the yogurt and sweetness of the raspberries, making each bite refreshing. Don’t hesitate to get creative with spices; a pinch of cinnamon or nutmeg can introduce warmth without overwhelming the primary flavors.

Questions About Recipes

→ Can I substitute frozen raspberries for fresh?

Yes, you can use frozen raspberries, but they may release more moisture during baking. It's best to thaw them and drain excess liquid before adding to the batter.

→ How should I store the loaf?

Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap.

→ Can I add nuts or chocolate chips to the recipe?

Absolutely! Chopped nuts or mini chocolate chips can complement the flavors nicely. Just fold them in along with the raspberries.

→ Is this loaf suitable for breakfast?

Yes, this loaf is perfect for breakfast! It's light yet delicious, making it a great option to enjoy with coffee or tea.