This dish is a quick and delicious way to get your vegetables and enjoy them, too! When I needed a side dish, I came up with this recipe since I wanted something more interesting than boring spinach. The cheeses, garlic, and mushrooms give the dish a ton of taste without adding a lot of calories.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- cooking spray
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 (6 ounce) containers vanilla-flavored yogurt (such as Yoplait®)
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Use any flavor of yogurt you prefer. Yoplait is what I had on hand, and it is a very sweet, fairly thin yogurt. Other yogurt brands may result in a different texture and flavor. Quick breads are very forgiving, and a thicker or thinner batter should still produce an edible result!
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 634 mg |
| Sugars | 34 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is not bread. This is a doughy cake. I like the taste if you’re eating it as a cake but I was suuuper disappointed as I was making bread to go with my soup. My partner couldn’t even eat it. 🙁
I added a bit more bread flour to change the consistency from cake batter to a thicker consistency. I added raisins since other comments state it is sweet. And my crumb was perfect.
Wow! This is weird, but divine. The texture is like soft crumpets. It is a dessert bread. I served it warm from the over and drizzled cream over it. Wow! Decadent. My four children and husband polished it off and the eldest says it is her new favourite. I reduced the sugar, double the vanilla essence and halved the salt. It has a very unusual springy chewy texture. Just fabulous for something totally different and was super easy to make. Awesome cold as well.
It fluffs up a lot in the pan. Didn’t make any changes to the recipe.
We were not a fan. The texture is almost gummy, it is like a cross between a custard and a bread. The kids wouldn’t eat it. I am trying to turn it into a bread pudding.
I made this recipe and it came out fabulous. The only thing I did differently was to put two teaspoons of vanilla extract into the batter. I would definitely make this again. It’s a great way to use up yogurt that would otherwise go to waste.
I did not make any changes. I will make it again. Had leftover yoghurt that I didn’t want to waste. Tastes like something between bread and cake.
Honestly I really enjoyed this! I had some excess homemade yogurt that I wanted to use. It tastes like a nice dessert bread. It was very easy to make, very easy to stir. The batter was very liquidy. It filled a bread pan to the top. (I measured the yogurt, but I think I may have been a little generous. I also used large eggs.) I ended up using a ladle to take some out and fill two mini loaf pans. I couldn’t be happier with the turnout! Next time I think I will see if the recipe works just as well with whey instead of yogurt.
4.10.18 This really is super simple to make, and I was able to empty my big container of Cabot® Lowfat Plain Greek Yogurt (yay, now more room in the fridge). The texture is different than any quick bread I’ve ever made, and that’s not intended as negative, just different. However, it is very moist, not dense but not totally light either (hope that makes sense), sweet but somewhat neutral in flavor. I was looking for something that would be a bit different from a buttery pound cake flavor to spoon some fresh fruit or a fruit sauce over, and I think this will work well…I’ll know tonight! ASweeney, thanks for a tasty new recipe. ****UPDATE 4.11.18**** As I mentioned yesterday, the texture of this bread is just a bit different, so I wondered how it would toast. Well, it was delicious this morning as a thick slice of toast spread with plum preserves. Liking this versatile bread more and more.