Raspberry Vanilla Yogurt Loaf

Name: Raspberry Vanilla Yogurt Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
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; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I often find myself craving something sweet yet refreshing, and this Raspberry Vanilla Yogurt Loaf hits the spot perfectly. The tangy raspberries marry beautifully with creamy yogurt and fragrant vanilla, creating a moist and luscious loaf that’s irresistible. I love that it’s an easy recipe to whip up, making it ideal for breakfast or a delightful snack with tea. Each slice bursts with flavor, and it pairs wonderfully with a dollop of whipped cream or a light dusting of powdered sugar. Truly a must-try treat!

Created by

Blair Hudson

Last updated on 2026-01-15T14:34:21.446Z

I remember the first time I baked this Raspberry Vanilla Yogurt Loaf; the kitchen smelled heavenly, and I could hardly wait for it to cool down. The combination of tangy raspberries and creamy vanilla yogurt creates a moist loaf that simply doesn't last long in our house. I discovered that the secret to keeping it nice and moist is to not overmix the batter; just combine the ingredients until they are barely mixed.

Every time we slice into this loaf, I’m reminded of summer picnics and gatherings with friends. I often serve it with a side of fresh berries or a light glaze, which elevates the experience even more. Plus, it’s a great way to use up any surplus berries from the garden!

        Why You'll Love This Recipe
        Bright and refreshing raspberry flavor in every bite
Soft and moist texture thanks to the yogurt
Versatile enough for breakfast, dessert, or a snack

      

Creating the Perfect Loaf

Achieving a perfectly moist and fluffy loaf is all about balancing wet and dry ingredients. In this recipe, yogurt not only adds flavor but also contributes to that tender texture. When combined with sugar and eggs, the yogurt helps to create a structure that holds the loaf together while ensuring it remains light. Make sure your yogurt is at room temperature before mixing; this allows for better emulsification, resulting in a smoother batter.

Another key factor is the mixing technique. Overmixing the batter can lead to a dense loaf with a tough crumb. Stir the dry ingredients into the wet mixture just until you see no more flour streaks. The batter should be slightly lumpy due to the raspberries, and that’s perfectly fine! Keep a gentle hand when you fold in the raspberries to retain their shape and maintain the lovely pops of tartness with every bite.

Storing and Serving Tips

To maintain the freshness of your Raspberry Vanilla Yogurt Loaf, store it in an airtight container at room temperature for up to three days. For longer storage, consider wrapping it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it overnight in the refrigerator, or enjoy it slightly warmed in the microwave for a comforting treat that tastes freshly baked.

Serving suggestions elevate this loaf even further. While it’s delightful as is, a drizzle of homemade vanilla glaze or a smear of cream cheese frosting can take it to the next level. For a light and refreshing pairing, serve slices with a side of whipped cream and a sprinkle of additional fresh raspberries. This not only enhances the visual appeal but also provides a burst of freshness that complements the loaf beautifully.

Ingredients

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
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.

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, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.

Fold in Raspberries

Gently fold in the fresh raspberries to the batter, being careful not to break them.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For extra flavor, you can add a teaspoon of lemon zest to the batter. This will enhance the freshness of the raspberries.

Ingredient Substitutions

If you're out of plain yogurt, you can easily substitute with Greek yogurt for even more creaminess, or use sour cream for a tangy twist. Both alternatives will preserve the loaf's moisture without sacrificing flavor. For a healthier option, try using low-fat yogurt, though keep in mind that this may alter the texture slightly. Additionally, if you prefer a refined sugar-free option, you could swap sugar for honey or maple syrup, adjusting the liquid content to maintain the right batter consistency.

Those looking to keep the recipe dairy-free can use plant-based yogurt alternatives available at most grocery stores. Coconut or oat yogurt works particularly well, providing a similar creamy texture. For vegans, instead of eggs, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or applesauce to maintain the moisture and binding properties of the loaf.

Troubleshooting Tips

If your loaf comes out denser than expected, it might be due to overmixing the batter or using too much flour. Always measure your flour by spooning it into the measuring cup and leveling it off; this prevents packing, which can lead to excess flour. If you notice a burnt top before the inside is baked through, consider covering it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning while allowing the center to finish baking properly.

To check for doneness, inserting a toothpick into the center should result in a few moist crumbs sticking to it, rather than batter. Every oven bakes differently, so if your first try requires adjustments, don't hesitate to modify the baking time slightly for your equipment. Keep notes on your results, and soon you'll be an expert at baking this delightful loaf!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can substitute fresh raspberries with frozen ones. Just be sure to thaw and drain them well to avoid excess moisture.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to three days or refrigerate it for up to a week.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would add a lovely crunch. Just fold them in along with the raspberries.

→ Is this loaf suitable for freezing?

Yes, you can freeze the loaf. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.