Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour
Yield: 1 loaf (10 slices)

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (245 g) plain Greek yogurt (full-fat or 2%)
• 2 large eggs, room temperature
• ¼ cup (60 ml) vegetable oil or melted butter
• 2 tablespoons honey or granulated sugar (optional, for a slightly sweeter loaf)
• 1 teaspoon vanilla extract (optional, if making a sweet loaf)

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease and line an 8×4-inch or 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Step 3: Mix Wet Ingredients

In another bowl, whisk until smooth:

• Greek yogurt
• Eggs
• Oil (or melted butter)
• Honey or sugar (if using)
• Vanilla (if using)

Step 4: Combine

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.

Step 5: Fill the Pan

Spread the batter evenly into the prepared loaf pan.

Step 6: Bake

Bake for 45–55 minutes, or until:

• The top is golden brown.
• A toothpick inserted into the center comes out clean.
• The internal temperature reaches about 200°F (93°C).

If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.

Step 7: Cool

• Let the loaf cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.

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Optional Add-Ins

• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh rosemary or thyme
• 2 teaspoons everything bagel seasoning
• ½ cup chopped olives
• ½ cup sun-dried tomatoes
• ½ cup blueberries (for a sweeter loaf)
• 1 teaspoon cinnamon with ½ cup raisins

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Tips for Success

• Use room-temperature ingredients for a smoother batter.
• Do not overmix, or the loaf may become dense.
• Measure flour by spooning it into the measuring cup and leveling it off.
• Allow the bread to cool before slicing to help it hold its shape.

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Approximate Nutrition Information (Per Slice)

Nutrition values are estimates and will vary depending on the exact ingredients used.

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Allergen Information

This recipe contains:

• Wheat (gluten): All-purpose flour
• Milk (dairy): Greek yogurt
• Eggs

It does not contain:

• Peanuts
• Tree nuts
• Fish
• Shellfish
• Soy (unless present in optional add-ins)

To make it dairy-free, substitute a plain dairy-free yogurt. To make it gluten-free, use a 1:1 gluten-free baking flour.

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Frequently Asked Questions (Q&A)

Q: Can I use regular yogurt instead of Greek yogurt?

Yes, but regular yogurt contains more moisture. If using it, reduce the amount slightly or add a tablespoon or two of extra flour if the batter seems too thin.

Q: Can I make this bread gluten-free?

Yes. Use a gluten-free 1:1 baking flour blend that contains xanthan gum or a similar binder.

Q: Can I freeze it?

Yes. Wrap the cooled loaf tightly in plastic wrap and foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Q: How should I store it?

Store in an airtight container:

• At room temperature: up to 2 days
• In the refrigerator: up to 5 days

Q: Why is my loaf dense?

Common causes include:

• Overmixing the batter
• Expired baking powder or baking soda
• Too much flour
• Underbaking

Q: Can I make muffins instead of a loaf?

Yes. Divide the batter among a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

Q: Can I add cheese or herbs?

Absolutely. Cheddar, Parmesan, chives, rosemary, thyme, garlic powder, or everything bagel seasoning all make excellent savory variations.

Q: What can I serve with this bread?

It pairs well with:

• Butter or herb butter
• Jam or honey
• Cream cheese
• Soup or stew
• Scrambled eggs
• Avocado
• Smoked salmon
• Chicken salad