Raspberry Vanilla Yogurt Loaf

Name: Raspberry Vanilla Yogurt Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup yogurt (plain or vanilla); 1/2 cup sugar; 2 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh raspberries, gently tossed in flour

Highlighted under: Baking & Desserts

I absolutely love the freshness of berries, and this Raspberry Vanilla Yogurt Loaf perfectly captures that essence. The combination of tangy yogurt and sweet raspberries results in a moist and flavorful loaf. It’s a delightful treat for breakfast or a snack, and I can never resist a slice slathered with butter. I often find myself baking this to share with friends, as the vibrant flavors seem to brighten any gathering. Plus, it's surprisingly simple to make, which is a bonus when I want something delicious in no time at all.

Created by

Imogen Price

Last updated on 2026-01-15T12:22:10.568Z

When I first made this Raspberry Vanilla Yogurt Loaf, I was pleasantly surprised by how delicious the flavor turned out. The yogurt adds a unique moistness and subtle tang that complements the sweet raspberries beautifully. I recommend using fresh raspberries for the best taste, but frozen will work if you’re in a pinch.

The key to a successful loaf lies in not over-mixing the batter. I learned that having a few lumps is perfectly acceptable, as it keeps the texture tender and light. This was a game-changer for me, and now I bake it regularly!

        Why You'll Love This Recipe
        Bursting with fresh raspberry goodness
Moist and tender texture from yogurt
Perfect for breakfast or a delightful snack

      

Understanding the Ingredients

The blend of all-purpose and whole wheat flour in this Raspberry Vanilla Yogurt Loaf creates a unique texture that’s both hearty and delightful. All-purpose flour provides structure and tenderness, while whole wheat flour adds a subtle nutty flavor and a slightly denser crumb. If you’re looking to lighten the loaf, you can substitute the whole wheat flour with almond flour, but keep in mind that this may slightly alter the moistness and affect the rise.

Yogurt is a star ingredient in this recipe, contributing to its tender crumb and vibrant flavor. Using plain yogurt will keep the sweetness balanced, while vanilla yogurt will enhance the flavor profile with a hint of additional sweetness. If you wish to make this loaf dairy-free, consider using coconut yogurt, which also lends a delightful creamy texture.

Techniques for a Perfect Loaf

When mixing the batter, be cautious about over-mixing. Once you combine the wet and dry ingredients, stir until just incorporated; a few lumps are perfectly acceptable. Over-mixing can lead to a tough loaf due to the development of gluten. To keep the raspberries intact, it’s important to coat them lightly in flour before folding them into the batter. This little step helps prevent them from sinking to the bottom during baking.

Baking times may vary depending on your oven, so keep an eye on your loaf after about 45 minutes. A toothpick inserted should come out clean, with no wet batter clinging to it. If the top starts browning too quickly, consider covering it loosely with aluminum foil for the last 10-15 minutes to ensure it doesn’t over-bake while the inside finishes cooking.

Ingredients

For the Loaf

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt (plain or vanilla)
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh raspberries, gently tossed in flour

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a large bowl, combine the yogurt, sugar, eggs, vegetable oil, and vanilla extract. Mix until well blended.

Combine Mixtures

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

Fold in Raspberries

Gently fold in the flour-coated raspberries, ensuring they are evenly distributed in the batter.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra burst of flavor, consider adding a tablespoon of lemon zest to the batter. Also, feel free to mix in chocolate chips or nuts if you want to customize this recipe further.

Make-Ahead and Storage

This Raspberry Vanilla Yogurt Loaf is an excellent make-ahead option. You can mix the batter the night before and store it in the refrigerator, ready to bake in the morning for a fresh breakfast option. Alternatively, baked loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to three days, allowing the flavors to deepen over time.

For long-term storage, this loaf freezes exceptionally well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, thaw it in the fridge overnight and warm slices in the toaster or microwave for a delightful treat.

Serving Suggestions and Variations

This loaf pairs wonderfully with a variety of toppings. For a decadent breakfast, try slathering it with a light layer of cream cheese or butter, or enjoy it with a dollop of whipped cream and fresh raspberries on top for a lovely brunch presentation. Serving it alongside a cup of tea or coffee can enhance the experience and make it feel like a special occasion.

You can also experiment with variations of this recipe. Try substituting raspberries with other berries, like blueberries or chopped strawberries, for a different flavor profile. Adding a teaspoon of lemon zest can brighten the flavor even further. Feel free to mix in some chopped nuts or chocolate chips for added texture and variety!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Just be sure to dust them with flour to prevent them from sinking in the batter.

→ How should I store the loaf?

Keep the loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.

→ Can I replace yogurt with sour cream?

Absolutely! Sour cream is a great substitute and will give a slightly different flavor profile but will still keep the loaf moist.

→ Can I freeze the loaf?

Yes, you can freeze the loaf. Wrap it tightly in plastic wrap and then in aluminum foil, and it will keep well for up to 3 months.