Posted by: Kath Usitalo | October 9, 2012

Recipe File: Yogurt Bread

Yogurt bread, in this case blueberry, is good at breakfast or an afternoon break

On a recent trip to Blue Skies, our Upper Peninsula retreat on Lake Michigan, the baking bug bit, as it always does. Baking is a form of therapy I usually engage in up there by turning out a couple of banana breads, multiple loaves of nisu, the Finnish bread (to share with my siblings) and whole wheat honey bread.

But on this trip it was just Tucker the Wonder Dog and me, and I hadn’t planned to bake. I hadn’t stocked up on ingredients and a trip to the market meant a 45-minute excursion, so if I wanted to bake while I was in the mood I’d have to make do with what I had on hand.

My friend Google answered my inquiry about yogurt bread with the following recipe from I like this bread better than the banana because it isn’t too sweet—it uses just over a 1/4 cup of brown sugar vs. the cup of white sugar in the banana bread. (Next time I make banana bread I’m going to cut the amount of sugar and see how that tastes.)

Since blueberries are my favorite fruit that’s the yogurt I that went into the bread, but you can use any flavor.

Try this toasted. Perfect with tea on a chilly afternoon.

Makes one loaf

1 cup whole wheat flour
3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
8 oz. yogurt
2 eggs, beaten
2 Tbsp. milk
1/4 cup plus 2 Tbsp. firmly packed brown sugar
1/4 cup oil

Combine first 6 ingredients in a bowl and set aside. In a large bowl combine yogurt, eggs, milk, sugar and oil; mix well. Add dry ingredients and stir until dry ingredients are moist.

Spoon batter into a loaf pan coated with cooking spray.

Bake at 350 degrees for 40 minutes or until toothpick comes out clean.


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