Cinnamon Yoghurt Bread
A yogurt bread is moister, fluffier, and better compared to regular quick bread. Plus, you only needs a 15-minutes hands-on time, the oven does the rest.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 360 gram all-purpose flour
- 180 gram sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 120 ml vegetable oil
- 300 gram plain yoghurt
- 2 teaspoon vanilla extract
- 60 gram unsalted butter, melted
- 1 1/2 tablespoon cinnamon powder
- 150 gram brown sugar (dark/light is okay)
Instructions
- 1
Preheat oven to 180 Celsius (350 Fahrenheit). Line a 9"x5" loaf pan with parchment paper, or grease and flour.
- 2
Make a well in the dry ingredient mix, then pour in wet ingredient mix. Fold with a spatula until just combined.
- 3
Pour 1/4 batter to prepared pan, then with dollops of cinnamon mixture (1/3 total). Alternate again with 1/4 batter, 1/3 cinnamon mixture, 1/4 batter, 1/3 cinnamon mixture. At this point, swirl the batter with a chopstick/butter knife. Finally, top with the remaining 1/4 batter.
- 4
Bake in preheated oven for 45 minutes. Then take a piece of aluminum foil and tent the pan. Continue baking for another 30 minutes, or until a cake tester comes out clean.
- 5
Remove from oven and let the cake sit in the pan for 10 minutes. Gently remove the cake from the pan and let cool on a wire rack until room temperature. Cut into slices and serve.