Greek Yogurt Raspberry Loaf

This is a super-moist, almost cake-like or coffee cake–like breakfast Greek Yogurt Raspberry Loaf from our friend Waylnn Luca. A fruity, moist, tangy, sweet, anytime snack that’s perfect with your morning coffee or afternoon tea.

Excerpted (or Adapted) from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

Where to Buy

Prep Time: 5 MINUTES

Serves: 1 LOAF

Cook Time: 40 MINUTES

Ingredients

nonstick cooking spray
1½ cups all-purpose flour
¾ cup granulated sugar
1½ tsp baking powder
½ tsp fine sea salt
2 large eggs
½ cup coconut oil, melted
1¼ cups Stonyfield Organic Whole Milk Plain Greek Yogurt
1 cup raspberries
½ tsp lemon zest
Coarse sugar, for sprinkling

Instructions

Preheat the oven to 350ºF. Grease a 9 by 5-inch loaf pan.
In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, baking powder, and salt. Mix well on low speed. Add the eggs and coconut oil and mix until just combined. Add the yogurt and mix until just combined. Add the raspberries and lemon zest. Gently mix just to distribute the raspberries. Don’t overmix—you don’t want to smash the raspberries too much (but a little smashing is okay).
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula, and sprinkle the top with coarse sugar. Bake for 40 to 45 minutes, until golden brown and the center springs back when touched. Cover it with foil for the last 15 minutes of baking if the top is getting too brown. Store wrapped in foil at room temperature.

Breads and Muffins