Raspberry Vanilla Yogurt Snack Loaf

Name: Raspberry Vanilla Yogurt Snack Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup plain yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Sweet Baking Favorites

I absolutely love this Raspberry Vanilla Yogurt Snack Loaf! It’s a delightful combination of tangy raspberries and smooth vanilla yogurt that creates the perfect snack or breakfast option. With its moist texture and vibrant flavor, this loaf quickly became a family favorite. Best of all, it's simple to make, making it a go-to recipe for busy mornings or cozy afternoons. I’m excited to share it with you and hope it brings as much joy to your kitchen as it did to mine!

Created by

Lauren Mitchell

Last updated on 2026-01-21T18:02:35.079Z

During my quest to create a snack that’s both healthy and satisfying, I stumbled upon this incredible Raspberry Vanilla Yogurt Snack Loaf. After several experiments tweaking the sugar and yogurt ratios, I finally found the right balance that not only enhances the flavor but also keeps the loaf wonderfully moist. Every bite is bursting with fresh raspberry goodness!

I love serving this loaf warm, drizzled with a bit of honey or with a dollop of yogurt for extra creaminess. It’s amazing how such simple ingredients can come together to create something truly special, making it a perfect snack for any time of the day.

You'll Love This Recipe Because...
Bursting with fresh raspberry flavor and creamy vanilla undertones
A perfect balance of sweetness and tanginess
Great for breakfast, snacks, or even as a dessert

Understanding Ingredients

The combination of fresh raspberries and vanilla yogurt gives this loaf its unique character. Raspberries not only provide vibrant color and a tart flavor, but they’re also packed with vitamins and antioxidants. When folding them into the batter, try to keep them whole to prevent excessive bleeding of juices, which could alter the loaf’s texture. If you prefer, you can use frozen raspberries, but be aware that they may add extra moisture. Just ensure they are thawed and drained before adding to the batter.

Plain yogurt is crucial for achieving the moist, tender crumb of this loaf. It helps to activate the baking soda while contributing to the rich flavor. For a healthier twist, you can substitute full-fat yogurt with Greek yogurt, which will make the loaf denser but also add creaminess. If you’re out of yogurt, a similar texture can be achieved with sour cream, but remember that it will impart a slightly tangier flavor. Adjust the sugar accordingly if you use unsweetened yogurt.

Baking Techniques

When preparing your loaf pan, greasing it thoroughly is essential to ensure an easy release of the baked loaf. I recommend using a combination of butter and flour, or even parchment paper, to prevent sticking. This loaf can rise quite nicely, and the last thing you want is to lose part of it because it clung to the sides of the pan. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.

During mixing, be mindful not to over-combine your batter. Overmixing can lead to a denser loaf due to gluten development. Mix until the flour is just incorporated, then gently fold in the raspberries. For achieving a beautiful golden crust, consider rotating the loaf halfway through baking. If you notice the top browning too quickly, covering it loosely with aluminum foil can help finish baking without burning.

Ingredients

For the Loaf

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

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the yogurt, sugar, vegetable oil, egg, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Pro Tips

For an extra flavor boost, consider adding a few drops of almond extract to the batter, complementing the raspberry and vanilla beautifully.

Storing and Serving Suggestions

This Raspberry Vanilla Yogurt Snack Loaf can be stored at room temperature in an airtight container for up to three days, making it perfect for a quick snack or breakfast on busy mornings. If you plan to keep it longer, consider refrigerating it, where it can last up to a week. For added freshness, you can warm slices in the microwave for about 10-15 seconds before serving, enhancing the loaf's aroma and flavor.

For serving, I love pairing slices with a dollop of whipped cream or a smear of cream cheese for added richness. You can also enjoy it as a standalone snack or alongside a cup of tea or coffee. For a fun twist, try toasting slices lightly and adding a sprinkle of powdered sugar or a drizzle of honey on top.

Variations and Customizations

While raspberries and vanilla are a classic combination, feel free to experiment with other berries like blueberries or blackberries. Each berry will bring its own distinct flavor profile—blueberries will add sweetness, while blackberries will be slightly more tart. If you want to introduce spices, a teaspoon of cinnamon can complement the flavors beautifully and add a warm, aromatic touch.

For a more indulgent version, consider adding chocolate chips or nuts to the batter. Chopped walnuts or pecans can provide a delightful crunch, while chocolate will satisfy any sweet tooth. Just make sure to adjust the sugar slightly if your add-ins are sweet, and keep the same mixing techniques in mind to ensure the loaf remains moist and tender.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well! Just be sure to thaw and drain them to avoid excess moisture.

→ How should I store the 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 for something else?

Greek yogurt or a dairy-free alternative can be used instead of plain yogurt for different flavor profiles.

→ How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes a binding agent.