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
🔥 Extra fluffy? Separate eggs—whip whites to stiff peaks, then fold in last.
🍋 Lemon version? Add zest + 1 tbsp lemon juice to wet ingredients.
🍫 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
🍓 Dessert: Top with whipped cream & fresh berries
🍦 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.
