Description
Made with Greek yogurt and honey, this citrusy quick bread has a tender crumb and refreshing lemon flavor—ideal for clean baking.
Ingredients
Component Ingredients
Dry Mix 1 ¾ cups (210 g) whole-wheat pastry flour or white-whole-wheat/spelt • 1 ½ tsp baking powder • ½ tsp baking soda • ½ tsp fine sea salt
Wet Mix 2 large eggs, room-temperature • 1 cup (240 g) plain Greek yogurt, room-temperature • Zest of 2 lemons (≈ 1 Tbsp) • 3 Tbsp fresh lemon juice • ½ cup (120 ml) honey or pure maple syrup • ¼ cup (60 ml) light olive oil or melted coconut oil • 1 tsp pure vanilla extract
Instructions
Prep Pan & Oven – Heat oven to 350 °F / 175 °C. Line an 8 × 4-in loaf pan with parchment, leaving overhang for easy lift-out.
Combine Dry – Whisk whole-wheat pastry flour, baking powder, baking soda, and salt in a bowl; set aside.
Blend Wet – In a second bowl whisk eggs, yogurt, lemon zest, lemon juice, honey, olive oil, and vanilla until smooth.
Make Batter – Add dry mixture to wet; fold gently just until no flour streaks remain (over-mixing toughens whole-grain cakes).
Bake – Pour batter into prepared pan; smooth top. Bake 43–48 min until a tester comes out with a few moist crumbs. Tent with foil the last 10 min if browning quickly.
Cool – Rest loaf 10 min in pan, then lift onto rack and cool completely before slicing.
Notes
Orange twist: Substitute orange zest/juice.
Berry boost: Fold ½ cup blueberries into batter.
Nutty top: Sprinkle 2 Tbsp sliced almonds over batter before baking.
Gluten-free: Use a 1:1 GF baking blend with xanthan gum.
Lower-fat yogurt: Fat-free works but keep the oil for tenderness.
- Prep Time: 10 min
- Cook Time: ~45 min
- Category: Breakfast / Snack / Dessert Loaf
- Method: Quick Bread Bake
- Cuisine: Modern Whole-Grain Baking
