Yogurt Whole Wheat Quick Bread Recipe

Name: Yogurt Whole Wheat Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, melted; 6 tablespoons honey; 1 cup plain yogurt; 1 egg, room temperature; 1/4 cup fresh lemon juice; 1 cup all-purpose flour; 1 cup whole wheat flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon

Servings: persons

4 tablespoons butter, melted
6 tablespoons honey
1 cup plain yogurt
1 egg, room temperature
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

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.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons butter, melted, 6 tablespoons honey, 1 cup plain yogurt, 1 egg, room temperature, and more.

Yes, Yogurt Whole Wheat Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yogurt Whole Wheat Quick Bread

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