Egg Yogurt Cake Bread – Fluffy, Moist & No Butter Needed! ๐Ÿž✨


 

1. Prep & Preheat

  • Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.

2. Whisk Wet Ingredients

  • In a bowl, beat eggs, yogurt, sugar, and vanilla until smooth.

3. Add Dry Ingredients

  • Sift in flour, baking powder, and salt. Gently fold until just combined (don’t overmix!).

  • Fold in add-ins like chocolate chips if using.

4. Bake to Golden Perfection

  • Pour batter into the pan and smooth the top.

  • Bake 40-45 minutes until a toothpick comes out clean.

5. Cool & Slice!

  • Let cool 10 minutes in the pan, then transfer to a wire rack.

  • Slice when completely cool (if you can wait!).


Pro Tips for the Best Cake Bread

๐Ÿ”ฅ Extra fluffy? Separate eggs—whip whites to stiff peaks, then fold in last.
๐Ÿ‹ Lemon version? Add zest + 1 tbsp lemon juice to wet ingredients.
๐Ÿซ Chocolate twist? Replace 2 tbsp flour with cocoa powder.
❄️ Freeze for later? Wrap slices tightly—thaw at room temp or toast.


FAQs

Can I use plant-based yogurt?

Yes! Coconut or almond yogurt work, but the texture may be denser.

Why did my bread sink?

Overmixing or underbaking—check doneness with a toothpick!

Can I make this gluten-free?

Sub GF flour blend 1:1 + ½ tsp xanthan gum.


Serving Ideas

☕ Breakfast: Toast lightly and spread with honey butter
๐Ÿ“ Dessert: Top with whipped cream & fresh berries
๐Ÿฆ Ice cream sandwich: Slice and layer with vanilla ice cream


Final Thoughts

This Egg Yogurt Cake Bread is magically soft, simple, and satisfying—proof that the best recipes often have the fewest ingredients!

Warning: You’ll want to bake it weekly.

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