Whole Grain Blueberry Yogurt Bread

A loaf of golden brown blueberry yogurt bread on a white plate with fresh blueberries to the side.

4.58 from 42 votes

This whole grain blueberry yogurt bread is delicious, moist and light with tons of blueberries throughout! It makes a great healthy breakfast or snack.

Prep Time10

Cook Time50

Total Time1

Yield: 12 servings

Ingredients

1 ½ cups whole wheat flour (see notes)
1 ½ cups old fashioned rolled oats
⅔ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups plain yogurt (low-fat or fat-free)
⅓ cup unsweetened applesauce
2 large eggs
2 teaspoons vanilla extract
1 cup blueberries (fresh or frozen)

Instructions

Preheat oven to 350 and grease a 9x5 bread pan with cooking spray.
In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, baking soda and salt.
In a separate bowl, stir together the yogurt, applesauce, vanilla and eggs until well combined.
Make a well in the bowl with the dry ingredients and add the wet. Stir to combine but don’t over mix.
Fold in the blueberries but again, be careful not to over mix (or burst any of the blueberries).
Pour the batter into the bread pan and bake at 350 for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely and then slice and serve. (Or freeze for later.)

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Notes

Flour: I use white wheat flour, which is 100% whole grain, just a little lighter in taste and texture, but you could also use whole wheat flour or all-purpose flour, or a mix of the two.

Oats: Old fashioned rolled oats work great here. Quick cook oats would be fine too if that's what you have on hand.

Yogurt: I use plain non-fat or low-fat yogurt for this bread. However, I've also substituted plain Greek yogurt and it worked out just fine.

Applesauce: This doesn't lend any flavor to the bread, but it works as a replacement for any butter or oil that might otherwise be needed.

Blueberries: Feel free to use fresh or frozen blueberries for this recipe, both will work. If yours are frozen, you'll want to make sure they are thawed and lightly rinsed and patted dry so they don't bleed into the bread.

Storing: The baked bread, once completely cooled, can be stored in a covered container (or wrapped in plastic wrap or foil) at room temperature for 2-3 days. You can also store it in the refrigerator to extend the shelf life by a couple of days.

Freeze: You can also freeze this bread! Freeze half or all of the loaf. I wrap it in plastic wrap AND then in aluminum foil. Label and date it and pop it in the freezer for up to 5-6 months. Let thaw overnight in the fridge.

Nutrition

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