Raspberry Vanilla Yogurt Snack Loaf

Name: Raspberry Vanilla Yogurt Snack Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/3 cup sugar; 1/4 cup unsalted butter, softened; 1 cup vanilla yogurt; 2 large eggs; 1 tsp vanilla extract; 1 cup fresh raspberries

Highlighted under: Cozy Recipes

I recently discovered the joy of making my own snacks, and the Raspberry Vanilla Yogurt Snack Loaf became a favorite in my kitchen. It’s the perfect blend of tangy raspberries and creamy yogurt, making it a delicious option for breakfast or an afternoon treat. We love its moist texture and how the flavors come together beautifully, creating a light yet satisfying loaf. Plus, it’s quick to whip up, taking just a few minutes of prep time and yielding a delightful result that my family can't resist!

Created by

Juniper Hale

Last updated on 2026-01-20T00:10:37.109Z

When I first baked the Raspberry Vanilla Yogurt Snack Loaf, I didn’t expect it to be such a hit. I used fresh raspberries and a little vanilla extract to elevate its flavor. The addition of yogurt not only keeps it moist but also adds a subtle tang that balances the sweetness. I’ve since made this loaf several times, each with new variations, like adding nuts or a drizzle of glaze, but the original recipe remains a favorite.

The best part about this loaf is how simple it is to prepare. I always make sure to gently fold the raspberries into the batter to avoid turning everything pink. This technique ensures the raspberries stay intact, giving you delightful bursts of flavor in every slice. Plus, it keeps the appearance of the loaf beautiful and enticing!

        Why You'll Love This Recipe
        The delightful combination of tangy raspberries with creamy yogurt
A moist texture that stays fresh for days
Easy to make and perfect for any time of day

      

Perfect Pairing of Flavors

The combination of raspberries and yogurt in this loaf not only provides a delightful flavor contrast but also enhances the loaf's nutritional profile. Raspberries are rich in antioxidants and fiber, while yogurt contributes to the moist texture and adds protein. This balance makes it a snack you can feel good about serving. When mixing your raspberries into the batter, try to preserve their integrity for bursts of flavor in each slice. If you happen to have frozen raspberries, make sure to decrease your baking time slightly, as they can introduce additional moisture.

Using vanilla yogurt infuses the loaf with flavors that enhance the raspberries without overwhelming them. If you want to customize the taste, feel free to use plain yogurt and add a teaspoon of vanilla extract. Additionally, substituting Greek yogurt can increase the protein content and create an even denser loaf, perfect if you’re craving something heartier. Just keep in mind that Greek yogurt might require a touch more liquid to balance the batter.

Achieving the Ideal Texture

To ensure your Raspberry Vanilla Yogurt Snack Loaf has the perfect moist texture, pay close attention to your mixing technique. When you combine the wet and dry ingredients, it’s crucial to stop mixing as soon as no flour is visible. Overmixing will lead to a dense, tougher loaf due to the development of gluten. I recommend using a spatula to gently fold the ingredients together, preserving as much air as possible in the batter.

Another key factor in achieving that sought-after moistness is the baking time. Start checking your loaf at the 45-minute mark. High altitudes or an oven that runs hot may shorten this time, so keep an eye on it. You want the top to be golden brown, with a slight spring when gently pressed. If the loaf is browning too quickly but isn’t fully baked, you can lightly cover it with foil for the last 10-15 minutes to prevent over-browning while it cooks inside.

Ingredients

For the Loaf

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1/4 cup unsalted butter, softened
1 cup vanilla yogurt
2 large eggs
1 tsp vanilla extract
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add Wet Ingredients

Add the yogurt, eggs, and vanilla extract to the creamed butter mixture. Mix until everything is smooth.

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Fold in Raspberries

Gently fold in the fresh raspberries until evenly distributed.

Bake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For extra flavor, consider adding a tablespoon of lemon zest to the batter. This will enhance the freshness of the raspberries. Enjoy your Raspberry Vanilla Yogurt Snack Loaf warm or cold, and feel free to experiment with different berries throughout the seasons!

Storage Tips

Once your Raspberry Vanilla Yogurt Snack Loaf has cooled completely, storing it properly is essential to maintain its moisture and flavor. Wrap the loaf tightly in plastic wrap or aluminum foil and place it in an airtight container. This method will keep it fresh at room temperature for up to three days. For longer storage, consider freezing it: slice the loaf first, then wrap each piece individually. When you're ready to enjoy a slice, simply thaw it at room temperature or pop it in the microwave for a few seconds.

If you notice the loaf starting to dry out after a couple of days, you might want to consider using it in other ways. Crumble it over yogurt or serve it with ice cream as a dessert. The flavors of the loaf pair wonderfully with a scoop of vanilla or raspberry sorbet, making for a delightful treat. Alternatively, dipping slices in a simple custard sauce can enhance it as a dessert option.

Variations and Additions

If you want to mix things up, consider adding a handful of chopped nuts or chocolate chips to the batter along with the raspberries. Walnuts or pecans will add a nice crunch and contrast to the tender loaf, while chocolate chips can bring a richness that pairs well with the tangy raspberries. Just be mindful of how these add-ins affect the moisture; you might slightly reduce the yogurt if you add significant ingredients to maintain the right consistency.

Another great variation is to substitute the raspberries with other fruits like blueberries or blackberries, or even experiment with adding a citrus zest like lemon or orange for a refreshing twist. These substitutions will change the flavor profile while maintaining the integrity of the loaf. Just keep in mind that the moisture content and baking time could vary slightly depending on the fruit used, so watch your loaf closely as it bakes.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries! Just make sure to add them straight from the freezer without thawing to avoid excess moisture in the batter.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I substitute the yogurt?

Absolutely! You can use any type of yogurt, including Greek yogurt or plant-based options, but the texture may vary slightly.

→ How can I enhance the flavor?

You can add a teaspoon of almond extract or lemon zest to the batter for a flavorful twist.