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Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease a loaf pan and line with parchment paper for easy removal.
2. Mix Wet Ingredients
- In a bowl, whisk together 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 or berries) if using.
4. Bake to Perfection
- Pour batter into the pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
5. Cool & Enjoy!
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice once completely cooled (if you can resist!).
Expert Tips
✨ For extra fluffiness: Separate eggs, whip whites to stiff peaks, then fold in last.
🍋 Lemon lovers: Add zest + 1 tbsp lemon juice to the wet ingredients.
🍫 Chocolate version: 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, but the texture may be denser (coconut or almond yogurt work).
Why did my bread sink?
Overmixing or underbaking—always check with a toothpick!
Can I make this gluten-free?
Substitute with a 1:1 GF flour blend + ½ tsp xanthan gum.
Serving Ideas
☕ Breakfast: Lightly toasted with honey or nut butter
🍓 Dessert: Topped with whipped cream & fresh berries
🍦 Ice cream sandwich: Slice and layer with vanilla ice cream
Final Thoughts
This Egg Yogurt Cake Bread is irresistibly soft, simple, and satisfying—proof that the best treats often have the fewest ingredients!
