Name: Blueberry Yogurt Bread (gluten-free)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 large eggs; 3/4 cup coconut sugar; 1/2 teaspoon vanilla extract; 1/2 cup avocado oil or liquid coconut oil; 1 1/4 cups + 1 tablespoon gluten-free all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup full-fat yogurt – can use greek yogurt or any yogurt; 1 cup frozen blueberries (or use fresh)

Blueberry Yogurt Bread (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This simple Blueberry Yogurt Bread is moist, soft with deliciously golden edges and makes for a great snack or breakfast bread. Made in one bowl and this yogurt bread is also gluten-free and nut-free.

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Yield: 8-10 slicdes 1x

Instructions

Preheat oven to 350 degrees F and line/grease a bread dish with parchment paper
In a large bowl, beat together the eggs, coconut sugar and vanilla for 1 minute
Then add in the oil and mix again
Mix in the flour, baking powder and baking soda until smooth
Then mix in yogurt until smooth
Fold in blueberries to batter and pour batter to prepared baking dish and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
Allow the bread to cool for a few then slice and enjoy!

Notes

*Store in fridge for 5 days or freezer for 2 months. I reheat in microwave or eat cold (but you know I love my cold baked goods!)

Author: Rachel