Yogurt Whole Wheat Quick Bread Recipe - Allrecipes.com
Yogurt Whole Wheat Quick Bread  Recipe
  • READY IN 1 hr

Yogurt Whole Wheat Quick Bread

Recipe by  

"This started out as muffins but I found that it can be baked as bread too. The lemon juice gives it a nice bite and the whole wheat bread gives it a great nutty flavor."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
  3. In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
  4. Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

We think it's a delicious recipe. The taste is right for those who don't like too sweet muffins (and the others can add honey or jam in the middle before eating). I think cookig time is too long: in my oven 40 minutes max are enough, or they burn on top.

Most Helpful Critical Review
Jan 08, 2003

Extra cinnamon adds to the flavor. Less lemon juice makes it better.

Apr 14, 2003

Nice taste, easy, and great for those who don't like sweet bread. However, had I not added pecans, I don't think it would have been as enjoyable.

Jun 23, 2009

This bread is a pretty basic quick bread, but the batter is dry, and with the 50 minute bake time it got a bit overdone. I made mini muffins, mini loaves, and a regular sized loaf. The mini muffins were done at 15 min, the mini loaves at 25, and apparently the regular loaf probably should've been 30-35 min, not 50. I used peach yogurt (all I had) and used 3 6 oz containers. I think I'd add one more egg next time to make the batter a little more runny and/or add some fruit. It's good, but there's no overall fruity, lemony, or specific flavors. Thanks for the recipe!

Aug 27, 2008

The texture of this bread is very good and it's not too sweet. I ended up using vanilla yogurt instead of plain, added walnuts, and instead of cinnamon and nutmeg, I used lemon zest so that it would have an extra lemon-y flavor. Next time I think I will add more yogurt since the consistency of the batter was a bit thick (maybe I added too many dry ingredients) and I will definitely turn the heat down! I baked it at 370 for 36-37 minutes and the top got a bit burnt! Will set it at 350 next time.

Jul 17, 2003

Pretty good taste, but it needs something extra, like nuts or more spice.

Dec 12, 2007

This bread turned out great. It had good texture a pleasant flavor and was super moist. I topped mine with a good scattering of Uncle Sam Cereal before baking, that was a really nice topping to it.

Apr 02, 2006

This was pretty good. The texture was wonderful, but it was just rather bland, and I had added extra spices. It was way better after cooling.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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