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.
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!
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.
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.
- 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
- Preheat oven to 350 degrees
- Spray a loaf pan or three mini loaf pans with cooking spray; set a side
- In a bowl, add flour, sugar, baking powder, baking soda,and salt; mix until combined.
- In a large bowl, add eggs, vanilla extract, yogurt, canola oil, and milk; mix until well combined.
- Slowly mix in flour mixture, just until combined.
- 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.
- 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.
- 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)
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
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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!
Hi, Yes I used 2 tablespoons of vanilla extract. Thank you so much for the compliment. 🙂
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.
this looks so delicious and I could have this every morning with my Starbucks.
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. 🙂
Perfect pair to my morning coffee!!
Just made this, so easy, looks pretty taste divine. Thank you
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.
Just made this. Very easy to make and wow extremely tasty.
My hubby is going to love this with his morning tea at work.
Would there be a major difference if I wanted to make them in a muffin tin ?
Thank you
I don’t see why not. Just watch the cooking time. Start watching at he 20 minute mark. Enjoy! I hope they turn out.
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.
Could I add banana and make it a sort of banana bread? If so how much would I add?
Can I use butter instead of canola oil?
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?
Love this! A great bread!
Thank you so very much! 😊
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 .
Yes, that is correct. 😊
Can you freeze this bread
Sorry for the late reply. Yes you can freeze it for up to three months.