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Greek Yogurt Loaf

This easy Greek yogurt and egg loaf is a versatile, low-ingredient bread perfect for breakfasts or quick sandwiches, featuring a tender crumb and mild flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Greek
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Greek yogurt Use standard thick Greek yogurt for best texture.
  • 2 large eggs Large eggs are recommended for optimal lift.
  • 1/2 teaspoon baking powder Provides lift for a tender loaf.
  • 1/2 teaspoon salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and grease a loaf pan with a thin layer of oil or butter, then dust with flour or line with parchment.
  2. In a mixing bowl, whisk together the Greek yogurt and eggs until smooth and glossy.
  3. Sprinkle in the baking powder and salt, whisking until evenly mixed; the mixture should be thick but pourable.
  4. Pour the batter into the prepared loaf pan, leveling the surface with a spatula.
Baking
  1. Bake for 25-30 minutes, until the top is golden and a toothpick inserted comes out clean.
  2. Let the loaf cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.

Notes

Store slices in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Avoid overwhisking and underbaking for the best texture.