Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Growing up, I never understood why anyone would make quick bread when you could just grab a loaf from the store. My mom was all about convenience, and store-bought bread was her go-to. When I tried making traditional yeast bread, it usually turned into a dense brick that even the birds wouldn’t touch.
That’s because I was overthinking it. Quick bread with Greek yogurt is exactly what it sounds like – quick and simple. No waiting for dough to rise, no complicated kneading techniques. Just mix, pour, and bake. It’s the perfect solution for those days when you want fresh, homemade bread without the fuss.
Why You’ll Love This Greek Yogurt Bread
- No yeast needed – This quick bread skips the lengthy proofing process – no waiting around for dough to rise or dealing with temperamental yeast.
- 5 basic ingredients – You probably have most of these pantry staples at home already, making this an easy recipe to whip up anytime.
- Protein-rich – Thanks to the Greek yogurt, this bread packs more protein than traditional quick breads, making it more filling and nutritious.
- Moist texture – The Greek yogurt gives this bread a tender, moist crumb that stays fresh longer than regular homemade bread.
What Kind of Greek Yogurt Should I Use?
For this quick bread recipe, you’ve got several options when it comes to Greek yogurt. While the recipe calls for 2% Greek yogurt, you can actually use any fat percentage you have on hand – whether it’s non-fat, 2%, or full-fat. The main thing to remember is to stick with plain, unflavored Greek yogurt rather than vanilla or other flavored varieties. Greek yogurt is thicker than regular yogurt because it’s strained, which makes it perfect for baking since it adds moisture without making the batter too wet. Just make sure your yogurt is fresh and hasn’t separated too much – if it has, give it a good stir before measuring.
Options for Substitutions
This quick bread recipe is pretty forgiving and allows for several substitutions:
- Plain flour: You can use whole wheat flour for up to half of the plain flour, though your bread will be denser. Self-rising flour works too – just skip the baking powder and salt if you use it.
- Greek yogurt: Regular plain yogurt works, but strain it first in a cheesecloth for 30 minutes to remove excess liquid. Sour cream is another good swap, or even cottage cheese blended until smooth.
- Milk: Any milk works here – whole, 2%, skim, or even non-dairy options like almond or oat milk. Just note that lower-fat options might make the bread slightly less rich.
- Baking powder: This is a crucial ingredient that can’t be skipped, but if you’re short, you can use 1 teaspoon baking soda plus 2 teaspoons cream of tartar for each tablespoon of baking powder needed.
Watch Out for These Mistakes While Baking
The biggest challenge when making Greek yogurt quick bread is overmixing the dough – this activates too much gluten and results in a tough, dense loaf instead of the tender texture we’re after.
Another common mistake is measuring flour incorrectly – for best results, spoon the flour into measuring cups and level off with a knife rather than scooping directly from the flour bag, which can pack too much flour into your measurements.
The temperature of your ingredients matters more than you might think – cold milk and yogurt straight from the fridge can affect how well the bread rises, so let them come to room temperature for about 30 minutes before starting.
For a perfectly crusty exterior, avoid opening the oven door while baking, and always test for doneness by inserting a toothpick in the center – it should come out clean with just a few moist crumbs.
What to Serve With Greek Yogurt Bread?
This simple bread is perfect for breakfast or as a side to your favorite soups and stews! Since it has a mild, tangy flavor from the Greek yogurt, it pairs really well with honey or jam for breakfast – just add a pat of butter while the bread is still warm. For lunch or dinner, try serving it alongside hearty dishes like beef stew, chicken noodle soup, or your favorite chili. You can also use it to make sandwiches – the slightly dense texture holds up well with fillings like egg salad or tuna salad.
Storage Instructions
Keep Fresh: Once your Greek yogurt bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 3 days. I like to slice it only when I’m ready to eat it – this helps keep the moisture locked in!
Freeze: This bread freezes really well! Cut it into slices, place some parchment paper between each slice, and pop it in a freezer bag. It’ll stay good for up to 3 months. This way, you can grab just what you need when you want some.
Refresh: To bring back that fresh-baked taste, pop a slice in the toaster or warm it in the oven for a few minutes. If you’re using frozen slices, let them thaw at room temperature first, then give them a quick toast. They’ll taste almost as good as when they first came out of the oven!
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 60-70 g
- Fat: 30-35 g
- Carbohydrates: 300-320 g
Ingredients
- 3 cups plain flour
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups any type of milk
- 1 cup greek yogurt (2% used)
Step 1: Prepare the Oven and Loaf Pan
Preheat your oven to 375°F (190°C).
Line a 9×5-inch loaf pan with parchment paper, ensuring that excess paper hangs over the sides for easy lifting later.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt.
Mix these ingredients well, then sift them through a fine mesh sieve into another large bowl to remove any lumps, creating a smooth and light mixture.
Step 3: Incorporate Wet Ingredients
Add the milk and Greek yogurt to the bowl of sifted dry ingredients.
Stir gently with a spatula just until combined, taking care not to overmix.
The dough should be thick and sticky but still spreadable.
Step 4: Transfer Dough to Loaf Pan
Transfer the prepared dough into the previously lined loaf pan.
Use the spatula to level the dough evenly across the pan, ensuring a uniform bake.
Step 5: Bake the Bread
Bake the bread in your preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs.
If the bread begins to brown too quickly, cover it loosely with foil or parchment paper to prevent burning.
Step 6: Cool and Slice the Bread
Once baked, remove the bread from the oven and allow it to cool in the pan for about 5 minutes.
Then, carefully lift the bread out using the parchment paper and transfer it to a wire rack.
Let it cool off for another hour or until completely cooled.
Once cool, use a serrated knife to cut the bread into 10 slices.
Enjoy the bread plain, with your favorite toppings, or as part of a delicious sandwich.
What kind of rising agent do you used.
pretty sure it’s baking powder as this is mentioned in the method