Raspberry Vanilla Yogurt Snack Loaf

Name: Raspberry Vanilla Yogurt Snack Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 2 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Modern Baking Ideas

I absolutely love making this Raspberry Vanilla Yogurt Snack Loaf! It's the perfect blend of tart and sweet, with a moist texture that comes from the yogurt. The fresh raspberries add a beautiful burst of flavor, which makes every bite a delightful experience. I enjoy serving this loaf for breakfast, as an afternoon snack, or even a light dessert. The combination of vanilla and raspberry not only tantalizes the taste buds but also fills the kitchen with an inviting aroma. Trust me; this recipe will soon become one of your favorites!

Created by

Dorothy Finch

Last updated on 2026-01-19T21:17:38.960Z

I recently made this Raspberry Vanilla Yogurt Snack Loaf for a weekend brunch, and it was a hit! The combination of yogurt and berries creates a moist and flavorful loaf that pairs perfectly with a cup of tea or coffee. I love how the raspberry juice swirls through the batter, creating a gorgeous marbled effect.

One key tip I found is to use fresh raspberries when possible—frozen ones can be messy and make the loaf soggy. Mixing the raspberries gently into the batter lets their flavor shine without mashing them too much. This little detail ensures every slice is a delightful surprise!

        Why You'll Love This Recipe
        Zesty flavor from fresh raspberries harmonizes with the creamy yogurt
Perfectly moist texture that's easy to slice and serve
Great for breakfast, snacks, or light desserts

      

Understanding the Ingredients

The yogurt in this Raspberry Vanilla Yogurt Snack Loaf plays a crucial role in achieving the moist and tender crumb that makes this loaf so delightful. Using plain yogurt allows the natural flavors of the raspberries and vanilla to shine through without overpowering them. You can substitute Greek yogurt for a thicker texture, but be mindful that this may slightly alter the moisture content, so adjust the baking time as needed.

Fresh raspberries are the star of this recipe, contributing both tartness and a pop of color. When selecting raspberries, look for firm, plump berries without mushy spots. If fresh berries are unavailable, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the batter, which can lead to a dense loaf.

Tips for Success

When mixing the wet ingredients, whisk them until completely smooth to ensure the sugar is well incorporated. This step is vital as it helps create a uniform batter, resulting in even baking. Lumps in the mixture can lead to uneven textures in the final loaf. If you notice lumps, consider using a hand mixer for a smoother consistency, but be careful not to overmix as this can make the loaf tough.

Baking times can vary based on your oven. Start checking the loaf at the 40-minute mark by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your loaf is done. If the top is browning too quickly, loosely cover it with aluminum foil to prevent burning while the center bakes through. This simple trick allows for even cooking without sacrificing that golden crust.

Ingredients

For the Loaf

1 cup plain yogurt
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for about 45 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, slice and enjoy!

Pro Tips

For an extra touch, sprinkle the top with a little sugar before baking for a lovely crust.

Serving Suggestions

This Raspberry Vanilla Yogurt Snack Loaf is incredibly versatile and can be enjoyed in different ways. For a delightful breakfast, serve slices warm with a dollop of whipped cream or a smear of cream cheese. If you're hosting friends or family, consider serving it alongside fresh fruit and a selection of jams for a charming brunch spread.

For an afternoon pick-me-up, pair slices of the loaf with a cup of tea or coffee. The loaf also holds up well as a light dessert, especially when paired with a scoop of vanilla ice cream. The creamy texture of ice cream complements the tartness of the raspberries beautifully, enhancing the overall flavor experience.

Storage and Freezing

To keep your Raspberry Vanilla Yogurt Snack Loaf fresh, store it in an airtight container at room temperature for up to three days. If you notice the loaf drying out, wrap it in plastic wrap or foil to maintain moisture. Avoid refrigerating it, as this can cause the texture to become denser over time.

If you want to make this loaf ahead of time or have leftovers, it freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. When ready to enjoy, simply thaw it at room temperature or place it in a preheated oven at 350°F (175°C) for about 10-15 minutes to refresh it before serving.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries work best to maintain texture. If using frozen, add them directly from the freezer without thawing.

→ How should I store leftovers?

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the yogurt?

You can use Greek yogurt or a dairy-free yogurt alternative if desired.

→ How can I make this recipe gluten-free?

Replace all-purpose flour with a gluten-free flour blend that is designed for baking.