Raspberry Vanilla Yogurt Loaf

Name: Raspberry Vanilla Yogurt Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 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 absolutely love making this Raspberry Vanilla Yogurt Loaf on lazy weekends. The bright flavor of fresh raspberries paired with smooth, creamy yogurt makes every bite a delight. It's not only easy to whip up, but the aroma that fills the kitchen while it bakes is pure magic. I enjoy serving this loaf to friends and family, and nothing beats the smiles on their faces when they take that first bite. Trust me, once you try this recipe, it will become a go-to for all your gatherings.

Created by

Hayley Morton

Last updated on 2026-01-15T15:10:23.409Z

Last summer, I experimented with adding yogurt to my cakes, and I stumbled upon the perfect blend of flavors for this Raspberry Vanilla Yogurt Loaf. The addition of yogurt not only keeps the loaf moist but also elevates the flavor with a subtle tang that complements the sweetness of the raspberries beautifully. It’s a simple yet elegant treat that's perfect for any occasion.

One of the best tips I can share is to fold the raspberries gently into the batter. This prevents them from breaking apart too much, keeping the loaf visually appealing with bursts of color throughout. It also ensures that each slice has that delightful raspberry surprise you’ll adore!

        Why You'll Love This Recipe
        Fresh raspberries create a burst of fruity flavor in every slice
Creamy yogurt ensures a moist and tender loaf
Quick to prepare and perfect for any time of the day

      

Understanding the Ingredients

The star of this Raspberry Vanilla Yogurt Loaf is undoubtedly the fresh raspberries. Their vibrant color not only enhances the loaf's appearance but also infuses each slice with a juicy burst of tangy sweetness. When selecting raspberries, always look for plump, firm fruits free from mold. If fresh raspberries are unavailable, you can substitute 1 cup of frozen raspberries. Just be sure to thaw and drain excess moisture before folding them into the batter to prevent the loaf from becoming soggy.

The role of yogurt in this loaf is crucial for achieving that moist, tender crumb. Plain yogurt adds moisture while contributing a slight tang that balances the sweetness from the sugar. If you're looking for a dairy-free option, consider using coconut yogurt or almond yogurt. These alternatives can provide similar creaminess and flavor while accommodating those with dietary restrictions.

Baking Tips for Success

When baking the loaf, make sure your oven is fully preheated to 350°F (175°C). An inconsistent oven temperature can lead to uneven baking, resulting in a loaf that is either undercooked in the center or overly dry at the edges. To test for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If you notice the top browning too quickly, cover it loosely with aluminum foil after about 30 minutes to prevent burning.

Allowing the loaf to cool in the pan for 10 minutes is essential before transferring it to a wire rack. This step prevents it from collapsing and ensures it retains its shape. If you slice the loaf too soon, it might crumb or fall apart. Once cooled, the loaf can be stored wrapped in plastic wrap at room temperature for up to three days, or frozen for longer storage.

Ingredients

For the Loaf

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

Make sure to use fresh raspberries for the best flavor and texture.

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Fold in Raspberries

Gently fold in the fresh raspberries, ensuring not to break them too much.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. 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 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serve warm or at room temperature. This loaf can be stored in an airtight container for a few days.

Pro Tips

For added flavor, try mixing a tablespoon of lemon zest into the batter. It complements the raspberries beautifully!

Serving Suggestions

This Raspberry Vanilla Yogurt Loaf is delightful on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert. For a breakfast treat, serve it alongside a fresh fruit salad or with a smear of cream cheese for added richness. Slicing the loaf into smaller pieces and toasting it lightly brings out even more flavor and offers a crispy texture that contrasts beautifully with the moist crumb.

To elevate the loaf further, consider drizzling a simple glaze made of powdered sugar and lemon juice over the top. This adds a sweet-tart component that complements the raspberries beautifully and makes for an appealing presentation. Garnish with a few extra raspberries or a dusting of powdered sugar for an inviting touch.

Variations to Try

If you're looking to add a twist, try incorporating lemon zest into the batter for a refreshing citrus note that enhances the raspberries. About 1 tablespoon of zest should do the trick, providing a fragrant and bright flavor that works beautifully with the yogurt. Alternatively, you could replace half of the raspberries with another berry, such as blueberries or chopped strawberries, for a mixed berry loaf that offers a range of flavors in every bite.

For a nutty crunch, consider adding 1/2 cup of chopped walnuts or almonds to the batter. Nuts not only add texture but also provide healthy fats that complement the yogurt's creaminess. Make sure to fold them in gently along with the raspberries, ensuring an even distribution without breaking up the delicate fruit.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but thaw them and drain excess liquid before adding them to the batter.

→ 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 up to a week.

→ Can I make this loaf gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to the loaf?

Yes! Chopped walnuts or almonds would add a nice crunch. Just fold them in with the raspberries.