Raspberry Lemon Yogurt Loaf for Kids
This raspberry lemon yogurt loaf is soft, moist, and bursting with bright lemon flavour and sweet-tart raspberries. Made with Greek yogurt, eggs, whole wheat flour, and frozen raspberries, it’s a nourishing family-friendly loaf that works beautifully for breakfast, school snacks, after-school snacks, or freezer-friendly grab-and-go slices.
Ingredients
Dry ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
Wet ingredients:
- 3/4 cup plain Greek yogurt
- 1/3 cup grapeseed or other neutral oil
- 1/3 cup honey or pure maple syrup
- 2 eggs
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla
- Zest of 1 medium lemon
Mix-in:
- 1 scant cup frozen raspberries dusted in flour
Instructions
- Preheat the oven to 350°F/175°C and grease a 5-inch by 9-inch loaf pan, or line with parchment paper.
- In a medium/large mixing bowl, whisk together the dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt) and set aside.
- In a medium mixing bowl, whisk together the wet ingredients (yogurt, oil, honey or syrup, eggs, lemon juice, vanilla, zest) until smooth and combined. Pour the wet ingredients into the dry ingredients and stir just until combined with no dry flour patches.
- Dust the frozen raspberries with flour until coated. Spread about a third of the batter into the prepared loaf pan and scatter a handful of the dusted raspberries over it. Now, add a second layer of batter and a second handful of raspberries. Add the final layer of batter and scatter the remaining raspberries overtop, pressing them lightly into the batter.
- Bake for 55 to 65 minutes, until a toothpick test comes out clean and the top is lightly firm when pressed. Let cool in the pan for 15 minutes or so, then tip the loaf onto a cooling rack until completely cool before slicing. Leaving the loaf in the pan to cool fully will result a mushy loaf, and nobody wants that!
Notes
Dusting the frozen raspberries with flour prevents them from creating mushy spots and from sinking to the bottom of the loaf. Fresh raspberries don’t work well in this loaf.
Layering the batter prevents the raspberries from falling apart or staining the loaf pink and ensures they are evenly distributed. I don’t get fussy with the amounts, I just eyeball it!
Zest the lemon before slicing it to juice!
Dairy free version: Use a dairy free yogurt such as coconut.
Egg free version: See vegan version for substituting eggs.
Vegan version: Use dairy-free yogurt. Omit the eggs and use 2 chia eggs: combine 2 tablespoons chia seeds with 6 tablespoons of water and let sit for a few minutes to gel. I like to do this before beginning the recipe.
Tried this recipe?Let us know how it was!