Lemon Cranberry Yogurt Bread
We go through a lot of yogurt each week - in smoothies and plain with granola and fresh fruit. But you might be surprised to learn that we also do a lot of baking with yogurt!
That's right - yogurt is a fantastic substitute for high-fat ingredients in your favorite baked goods, adding tenderness and a pleasant bit of tang. As a bonus, you're also incorporating some extra protein and calcium into the recipe.
One of my favorite baked goods made with yogurt is this lemon cranberry yogurt bread recipe. Using Greek yogurt in the batter allows you to cut the amount of butter used back to just ¼ cup, making this a lighter version of this popular recipe.
The yogurt is a fantastic pairing with the bright citrus flavor, and I love the addition of the tart dried cranberries for more texture.
What Can I Substitute Yogurt For In Baking?
Substituting yogurt in baking is pretty straightforward! In many cases, it's a simple 1:1 ratio for the ingredient you're replacing. Here are some ideas to get you started:
How To Substitute Yogurt In Baking
| 1 cup sour cream | = | 1 cup Greek yogurt |
| 1 cup heavy cream | = | 1 cup Greek yogurt |
| 1 cup cooking oil | = | ¾ cup Greek yogurt |
| 1 cup butter | = | ½ cup Greek yogurt + ½ cup butter |
| 1 cup mayonnaise | = | 1 cup plain yogurt |
| 1 cup whole buttermilk | = | ⅔ cup plain yogurt + ⅓ cup milk |
You'll definitely want to use fresh lemons for this lemon cranberry yogurt bread recipe. Between the batter and the glaze, you'll use about three small lemons. I just pick up the bags of fresh lemons at Walmart because I just can't get enough of the bright zingy flavor!
Make sure to zest all three lemons before juicing, and reserve the zest of two lemons for the batter and the remaining zest for the glaze. If you prefer a less tangy glaze, simply use less lemon zest, but even if it seems a little intense at first, it will mellow out after the bread sits for a short while.
Printable Recipe ↓
Lemon Cranberry Yogurt Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup salted butter - softened
- ¾ cup granulated sugar
- 1 cup Greek yogurt
- 2 large eggs
- 2 small lemons - zested and juiced (about ¼ cup)
- 1 teaspoon pure vanilla extract
- 1 (5-ounce) bag dried cranberries
For the glaze:
- ¾ cup confectioners sugar
- 1 small lemon - zested and juiced (about 1 tablespoon)
Instructions
- Heat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, ¼ cup fresh lemon juice, and vanilla.
- Stir in the lemon zest and dried cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter.
- Spread the batter in the prepared loaf pan, and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely.
For the glaze:
- Whisk together confectioners sugar, 1 tablespoon fresh lemon juice, and lemon zest. Pour over the cooled lemon bread.
Have you ever substituted yogurt in baking? I'd love to hear some of your favorite recipes!
More Easy Quick Bread Recipes
If you like this chocolate pumpkin bread recipe, you might also enjoy these other delicious quick bread recipes:
- Pumpkin Chocolate Chip Bread
- Mango Bread Recipe
- Easy Pumpkin Bread (Homemade)
- Banana Pecan Nut Bread
Or if you're just a fan of bold-flavored lemon recipes, try this puckery easy lemon bars or this yummy triple lemon bundt cake recipe featuring lemon syrup, lemon glaze, AND lemon sugar!!
Did you make this recipe?
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Jane says
I substituted 1 cup wheat flour for 1 cup all purpose flour, and used 1 cup granulated Splenda instead of sugar. The recipe turned out great and was a huge hit!! Thank you
Jane says
I substituted 1 cup wheat flour for 1 cup all purpose flour, and used granulated Splenda instead of sugar. The recipe turned out great and was a huge hit (even with substitutions)!!