Cinnamon Yogurt Bread

5 from 1 vote

Cinnamon Yogurt Bread offers a delightful blend of flavors and textures, making it an excellent choice for breakfast or a snack. The combination of sweet granulated sugar, the warmth of cinnamon, and the creaminess of Greek yogurt creates a moist and flavorful Greek yogurt bread.

Prep Time10

Cook Time45

Total Time55

Course: bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: Cinnamon Yogurt Bread, quick bread recipe

Servings: slices

Calories: 181kcal

Author: Jessica & Nellie

Ingredients

1 ½ cup unbleached all-purpose flour
2 tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
1 egg
⅓ cup light olive oil or any vegetable oil
1 cup vanilla Greek yogurt or regular yogurt
1 tsp vanilla extract

Instructions

Prep: Preheat the oven to 325 degrees F. Butter a 9 x5 loaf pan, then set it aside.
Dough: In a medium size bowl, mix the flour, ground cinnamon, baking soda, baking powder, and salt. Stir until combined and then set it aside.
In a separate large bowl, combine the sugar, egg, and oil using a electric hand mixer mix until well combined.
Add in the Greek yogurt and the vanilla extract, mix again until incorporated.
Add half of the dry ingredients to the wet mixture, mix until combined. Add the remaining of the flour mixture and mix until all ingredients are all incorporated.
Bake: Pour the dough into the prepared baking pan. Place it in the preheated oven and bake for 40-45 minutes or until the edges are a nice golden color.
Check it with a toothpick, when inserted in the middle of the bread and it comes out clean it is done. Let the bread cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely. Slice, serve, and enjoy!

Notes

Leftover bread should be kept stored in an airtight container or ziplocked bag, and it will last up to 1 week at room temperature.

This bread can be frozen as well. After it has cooled completely store it in an airtight container or ziplocked bag and place it in the freezer for up to 3 months. Thaw the bread in the fridge overnight when desired.

Nutrition