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Vanilla Yogurt Bread

September 30, 2015 By Jennifer @ PB and P Design 22 Comments

Hi Everyone,

Now that I finally understand the heating elements of my oven, I am on a baking craze.  Now today’s recipe is pretty basic, and I have been told my baking is nothing but basic, but I decided to stick with tradition.  I have for you an amazing quick bread that is prefect with morning coffee, afternoon tea or a snack, it is my Vanilla Yogurt Bread.
Vanilla Yogurt Bread
The bread is light, fluffy and reminds me of vanilla cake. I love it. It would go great plain or  you can dress it up with some berries and a dollop of whip cream. To give the bread a more vanilla flavor, I added a simple vanilla glaze to go over the top. You have to love the glaze!
Vanilla Yogurt Bread
For the vanilla flavor I used vanilla greek yogurt and Singing Dog Vanilla Extract. Have you ever heard of Singing Dog? The Extract is organic, non-GMO, gluten free and no sugar added. Plus it even has a vanilla bean in the bottle.  How cute is that?  It is pure vanilla goodness and oh the smell of it is amazing. I swear I could wear it. He he Matter in fact I did. I got a little bit on my hand and I just rubbed my hands together and mmmmm, vanilla.
Singing Dog Vanilla Extract
For making the bread, I used 3 mini loaf pans, but you can also use one traditional loaf pan. I like making 3 of them, so I can share them with friends and family. I also freeze the loaves so my Husband can take them to work for his lunches. The glaze freezes nicely too.
Vanilla Yogurt Bread

 

3.0 from 1 reviews
Vanilla Yogurt Bread
 
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
A light, fluffy, moist quick bread that is purely vanilla flavor. Perfect for pairing with berries and whip cream.
Author: Jennifer Drummond
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • 1-3/4 cups all-purpose flour
  • ½ cup sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 2 tbsp. vanilla extract
  • 5.3 oz vanilla yogurt (I used OIKOS Triple Zero)
  • ¼ cup canola oil
  • ¼ cup unsweetened coconut milk or non-fat milk
  • Glaze:
  • ½ cup powdered sugar
  • ¼ tsp.vanilla extract
  • 2 tbsp. water or milk
Instructions
  1. Preheat oven to 350 degrees
  2. Spray a loaf pan or three mini loaf pans with cooking spray; set a side
  3. In a bowl, add flour, sugar, baking powder, baking soda,and salt; mix until combined.
  4. In a large bowl, add eggs, vanilla extract, yogurt, canola oil, and milk; mix until well combined.
  5. Slowly mix in flour mixture, just until combined.
  6. Pour mixture into prepared baking pan or pans. Bake for 50 - 60 minutes for single loaf pan or 25-35 minutes for mini loaf pans, until center of bread comes out clean with a toothpick.
  7. Cool for about 10 minutes and with a butter knife, go around the edges of the pan and let bread cool completely on cooling rack.
  8. Once bread is cooled. In a bowl, add powdered sugar, vanilla extract and water. Whisk together until smooth. Drizzle over the top of the bread. (note: I had leftover glaze)
Notes
Calories will be less by about 25 per slice if you only use half of the glaze in this recipe. To get the right constancy and flavor you need to make more than you need.
Nutrition Information
Serving size: 1 slice Calories: 183 Fat: 5.6 Carbohydrates: 27 Sugar: 13 Sodium: 207 Fiber: 1 Protein: 4.2 Cholesterol: 31
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3.4.3177

Vanilla Yogurt Bread

 

I love quick breads and this one is coffee-house quality.  I am pretty proud of it and I simply can’t get over the great vanilla flavor it has.  I can’t wait to share it at work.


I hope you have a fabulous day!

Toodles,

Jennifer

Vanilla Yogurt Bread

Filed Under: Bread Tagged With: quick bread, vanilla

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Reader Interactions

Comments

  1. June says

    September 30, 2015 at 8:20 AM

    Thank you! looks so yummy! Is it really 2 tbsp of vanilla?

    I been looking for a bread recipe that includes yogurt.. Really enjoy your recipes!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      September 30, 2015 at 3:47 PM

      Hi, Yes I used 2 tablespoons of vanilla extract. Thank you so much for the compliment. 🙂

      Reply
      • June says

        September 30, 2015 at 9:13 PM

        Thank you! I really like vanilla, so glad it freezes well. I was thinking of trying this in the individual baking cups, brand-name, Freshware. I mention the brand because easy cleanup and bakes nicely..
        They are really nice for making small portion sizes, like trying different additions to them.

        Reply
  2. marbaird says

    October 3, 2015 at 4:28 PM

    this looks so delicious and I could have this every morning with my Starbucks.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 3, 2015 at 7:40 PM

      lol, me too! If your in the office this week, let’s get one. I can’t Monday, but I think any other day I’m free. 🙂

      Reply
  3. Kristi @ mysfkitchen says

    October 4, 2015 at 1:00 PM

    Perfect pair to my morning coffee!!

    Reply
  4. Cherry says

    June 13, 2016 at 3:40 PM

    Just made this, so easy, looks pretty taste divine. Thank you

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 16, 2016 at 4:12 PM

      I am so glad you like it! It’s such a nice simple bread and you can add fruit in it to for extra flavor.

      Reply
  5. Cynthia Edward says

    January 12, 2019 at 2:58 AM

    Just made this. Very easy to make and wow extremely tasty.
    My hubby is going to love this with his morning tea at work.

    Reply
  6. Evie Matos says

    January 28, 2019 at 7:14 AM

    Would there be a major difference if I wanted to make them in a muffin tin ?
    Thank you

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 28, 2019 at 7:41 PM

      I don’t see why not. Just watch the cooking time. Start watching at he 20 minute mark. Enjoy! I hope they turn out.

      Reply
  7. Maret says

    March 25, 2020 at 11:45 AM

    In my search to find a bread with vanilla and Greek yogurt, I thought I’d try this recipe. I hesitated on the 2 TBSP of vanilla…that’s 6 teaspoons in one quick bread! But, that amount was verified by Jennifer. I decided to give it a try thinking the vanilla flavoring must be something. Well, the result was disappointing to my tastes. Even though I gently mixed the bread, it came out tough/chewy. I also did not care for the vanilla. I’m having trouble describing it, but I think the bread would be just fine with 1 or 2 teaspoons of vanilla. I appreciate your posting recipes and know that not everyone shares the same tastes. I look forward to trying another of your recipes….thanks for posting.

    Reply
  8. Kristin Tatro says

    April 6, 2020 at 1:06 PM

    Could I add banana and make it a sort of banana bread? If so how much would I add?

    Reply
  9. Julien says

    May 30, 2020 at 2:41 PM

    Can I use butter instead of canola oil?

    Reply
  10. Kilee says

    July 2, 2020 at 4:13 PM

    I only have 2% milk on hand. Would you make any other adjustments due to that? Is the cooking time different if you are using 1 bog loaf pan?

    Reply
  11. Amy Weber says

    September 29, 2020 at 2:41 PM

    Love this! A great bread!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 30, 2020 at 9:41 PM

      Thank you so very much! 😊

      Reply
  12. Sara Doepke says

    October 12, 2020 at 5:17 PM

    Hi! 1/4 cup of oil . It’s not a lot . Is that correct ? It sounds very little for such a recipe . If so why do little . Thx you ! I want to try it .

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 30, 2020 at 9:43 PM

      Yes, that is correct. 😊

      Reply
  13. Charlotte says

    October 18, 2020 at 9:24 AM

    Can you freeze this bread

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      October 30, 2020 at 9:39 PM

      Sorry for the late reply. Yes you can freeze it for up to three months.

      Reply

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