Raspberry Vanilla Yogurt Loaf

Name: Raspberry Vanilla Yogurt Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 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 & Desserts

I always enjoy experimenting with flavors in baking, and this Raspberry Vanilla Yogurt Loaf has become a favorite in my kitchen. The tangy freshness of the raspberries combined with the creamy texture of yogurt creates a delightful loaf that’s perfect for breakfast or an afternoon snack. I love how simple ingredients can come together to create such a moist and flavorful treat. Each slice bursts with vibrant flavor, making it a go-to recipe when I want something light yet indulgent.

Created by

Olivia Hayes

Last updated on 2026-01-15T12:52:13.021Z

When I first decided to make this loaf, I was skeptical about how well the yogurt would work in a baked good. I was pleasantly surprised by the result! The yogurt not only adds moisture but also helps create a tender crumb that just melts in your mouth. One tip I discovered is to gently fold the raspberries in at the end to prevent them from breaking down completely, ensuring that you bite into delicious tart bursts while enjoying each slice.

It quickly became a family favorite, and now I often prepare it for gatherings or brunches. Each time I bake it, the aroma of vanilla wafts through the house, inviting everyone to come and enjoy a slice. I love pairing it with a cup of tea or coffee for a relaxing afternoon treat!

        Why You Will Love This Recipe
        Delicious tartness from fresh raspberries
Light yet moist texture thanks to yogurt
Perfect for breakfast or as a snack throughout the day

      

Understanding the Ingredients

The choice of yogurt is crucial for this recipe, as it impacts both flavor and texture. I recommend using plain yogurt without added sugars or flavors, as it provides the tanginess that balances the sweetness of the sugar. Greek yogurt can also be a fantastic option if you prefer a slightly thicker batter, resulting in an even denser loaf. Just be mindful of the moisture content—add a tablespoon of milk if it feels too thick.

Fresh raspberries are the star of this loaf, not only for their vibrant color but also for their delightful tartness. If you're using frozen raspberries, I'd advise thawing and draining them first, as excess moisture can lead to a soggy texture. Furthermore, if raspberries are out of season, feel free to substitute with other berries such as blueberries or blackberries, which will yield similar results.

Baking Techniques for Success

When mixing the wet and dry ingredients, it's essential to avoid overmixing, which can develop gluten and create a dense loaf. Mix just until combined—lumps are okay! This will ensure your loaf remains tender and moist. Also, folding in the raspberries gently prevents them from breaking down and turning your batter an unappealing color while ensuring even distribution throughout the loaf.

Baking at the right temperature is critical. Ensure your oven is preheated to 350°F (175°C) for even cooking. If your loaf seems to brown too quickly on the top but is undercooked inside, cover it loosely with foil halfway through baking. This technique helps retain moisture while allowing the center to finish cooking without burning the crust.

Ingredients

Gather the following ingredients before you start:

For the Loaf

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

Make sure you have everything ready for the best results!

Instructions

Follow these steps to create your delicious loaf:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent sticking.

Mix Wet Ingredients

In a large mixing bowl, combine the yogurt, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

Combine Dry Ingredients

In another bowl, mix together the flour, baking powder, baking soda, and salt.

Combine Mixtures

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

Add Raspberries

Gently fold in the fresh raspberries to distribute them evenly throughout the batter.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake 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 about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your homemade Raspberry Vanilla Yogurt Loaf!

Pro Tips

For an extra indulgent twist, consider adding a light glaze of powdered sugar and lemon juice on top once the loaf has cooled.

Storage and Make-Ahead Tips

This Raspberry Vanilla Yogurt Loaf can be stored at room temperature for up to three days in an airtight container. If you want to keep it longer, consider freezing slices. Wrap each slice tightly in plastic wrap and store them in a zip-top freezer bag. They can last for up to three months in the freezer, making it easy to enjoy a slice whenever the craving strikes.

If you're planning to make this loaf ahead of time, consider preparing the batter the night before. Just mix everything together, cover it tightly, and store it in the refrigerator. When you're ready to bake, bring the batter to room temperature before pouring it into the prepared loaf pan and following the baking instructions.

Serving Suggestions

For an extra touch when serving, a dusting of powdered sugar on top of the loaf can elevate its appearance and add a hint of sweetness. Pair it with a dollop of whipped cream or a light smear of cream cheese for an indulgent breakfast treat that feels fancy yet effortless.

If you want to take this recipe to the next level, consider serving it with a side of homemade berry compote. Simply heat some additional fresh raspberries with a little sugar until they break down into a sauce. This tangy addition complements the loaf beautifully and enhances the overall flavor experience.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just be sure to add them directly from the freezer to prevent them from breaking down too much.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week.

→ Can I substitute yogurt with something else?

You can use applesauce or buttermilk as a substitute for yogurt, but it may slightly alter the flavor and texture.

→ Is this recipe easy to double?

Absolutely! Just double all the ingredients and use two loaf pans or bake it in a larger pan for a longer time.