Apple Yogurt Quick Bread

Apple Yogurt Quick Bread

Apple yogurt quick bread with hearty coffee is my idea of breakfast.

Apple yogurt quick bread with hearty coffee is my idea of breakfast.

After the Double Banana Bread win, I decided to convert the recipe to apple and substitute yogurt for buttermilk.  This is exactly the kind of thing that Eddie would warn against, stating “this is why baking isn’t your thing.”  At this point I usually furrow my brow and say, “I feel like you’ve become immune to my amazingness since you’re around me all the time.”

“I’m sure that’s right,” he says and leaves the kitchen.  There’s no use in giving advise if I didn’t ask for it.

But I digress, back to the apple bread.  It was awesome, very moist and fluffy, not overly sweet and perfect toasted with a smear of butter and dash of sea salt.

A word on apples… I’m an apple fanatic.  The only thing I like about winter is the abundance of local Washington apples.  I eat them everyday and am incredibly critical about their crispness.  I can NOT deal with a mealy apple, I promise you that!  So when the rarity occurs and I slice into one that’s less than stellar, I put it in a bag and either freeze or refrigerate it for later use.  Opal apples (see my Instagram page for more details) are past their season and although sweet, have become too squishy for my delicate palate.  All is not lost as they are now perfect for baked goods and this recipe highlights their versatility.

Large chunks of apple give texture.

Large chunks of apple give texture.



1 pear + 1 apple (core/pureed) = about 1.5 cups

1.5 tablespoon vanilla extract

1 apple, cored, cut into 1″ chunks

2 tablespoons fresh ginger

3/4 cup 2% Greek yogurt, such as Fage

3/4 cup brown sugar, lightly packed

1/4 cup canola oil

2 large eggs


1/8 teaspoon almond extract (optional)

2 1/4 cups King Arthur Flour (all purpose or pastry)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

1.5 teaspoon sea salt

1/4 teaspoon nutmeg


  1. Preheat oven to 375*F. Coat a 9×5″ loaf pan with cooking spray.  In a small food processor, puree vanilla with pear and 1 apple (including the peel), and ginger; set aside.
  2.  In the bowl of your counter top mixer (or use a larger mixing bowl), add yogurt, brown sugar, oil, eggs, almond extract (if using) and apple puree. Mix until ingredients are combined.
  3. In a medium sized bowl, add flour, baking powder, baking soda, cinnamon, salt and nutmeg.  Whisk to combine.
  4. Turn the mixer on, add dry ingredients in batches until just combined; scraping down the sides of the bowl, add remaining apple chunks, mix by hand until coated with batter.
  5. Pour batter into prepared loaf pan, sprinkle top with cinnamon and a dash of sea salt.  Place in center of the oven and bake for 55-60 minutes, or until a wood skewer comes out clean.
  6. Let loaf sit in pan for about 10 minutes, use a pairing knife to loosen the perimeter and let cool on a rack.