Raspberry Vanilla Yogurt Snack Loaf

Name: Raspberry Vanilla Yogurt Snack Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup yogurt (plain or vanilla); 1/3 cup sugar; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Oven Kitchen

I’ve been on the hunt for a light yet flavorful snack, and this Raspberry Vanilla Yogurt Snack Loaf has become my go-to recipe. With its moist texture and the refreshing burst of raspberries, it’s perfect for breakfast or an afternoon treat. The addition of yogurt keeps it light, while the vanilla essence adds a comforting flavor that I can’t resist. Whether I’m sharing it with friends or enjoying it solo, this loaf always hits the spot and fills my home with the sweet aroma of baking.

Created by

Winifred Calder

Last updated on 2026-01-19T23:53:34.480Z

I remember the first time I baked this Raspberry Vanilla Yogurt Snack Loaf. The combination of fresh raspberries and smooth yogurt made me curious about how such simple ingredients achieve such a delightful result. I experimented with various ratios, and I found that incorporating yogurt not only enhances the flavor but also keeps the loaf incredibly moist, which is often a challenge with quick breads.

One important tip I've picked up while making this loaf is to gently fold in the raspberries to avoid crushing them. This technique ensures those lovely bursts of berry flavor remain intact throughout the slice, making each bite a delicious surprise. Sharing it with friends quickly turned it into a favorite—all thanks to those bright pops of raspberry.

Why You Will Love This Recipe
Moist and fluffy texture that stays fresh for days
A perfect blend of sweet and tart with every bite
Easily customizable with seasonal fruits or nuts

Ingredients

For the Loaf

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup yogurt (plain or vanilla)
1/3 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, mix the yogurt, sugar, vegetable oil, egg, and vanilla until smooth.

Combine and Fold

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raspberries.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For extra flavor, try adding a sprinkle of lemon zest to the batter. It complements the raspberries beautifully!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.

→ How should I store the loaf?

Store the cooled loaf in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

→ Can I make this loaf gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s a blend meant for baking.

→ What can I serve with this loaf?

This loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert!