Raspberry Greek Yogurt Bread

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I love Summer! Fresh Fruit is definitely one of the best things about this time of year. I love Raspberries, Strawberries, Blackberries… if it’s a berry I am all over it! I have never had a huckleberry though. I’ll have to put that on my list of things to cook with.

Greek Yogurt is all the rage right now and I have to say what it does for baked goods is out of this world! The bread is so light and tender. You can just see how airy this bread is. The Chobani brand is my favorite to bake with. It has the creamiest texture and the best flavor that holds up through baking that other brands don’t seem to have.

More recipes @ the Plaid and Paisley Kitchen

The boy loves Greek Yogurt so much that I have to put “Do Not Eat” signs on them if I am planning a baked good. I usually hear this from the kitchen, “Hey you bought me greek yogurt. Oh man you’re going to blog it.” His delight is quickly deflated, but then he is happy again once the pictures have been taken and it’s free to eat. Sometimes by the time we come back from work an entire loaf, or batch of whatever I made will be gone. ”What I was hungry and there is NOTHING to eat here.”

Yep that’s the response of a 20 year old!

Just look at that beautiful ribbon of fresh raspberries baked in there. I love how some stayed whole and others broke down to a deep purplish color during the baking. I am really proud of this bread as it is another baking success that can be added to the Plaid and Paisley Original Recipes List!

I don’t know how I failed to mention this so far but along with the creamy greek yogurt and the fresh raspberries this bread has a delightful chocolate glaze on top.

I mean who doesn’t like Chocolate and Raspberries together? They have to be one of the best combinations known to man!


  • 2 Cups AP flour
  • 2/3 cup sugar
  • 1 tsp baking POWDER
  • 1 tsp baking SODA
  • 1/2 tsp kosher salt
  • 6 oz Chobani Raspberry Greek Yogurt
  • 2 eggs
  • 4 tbs melted butter and cooled
  • 1 tsp chocolate extract {you can use vanilla}
  • 1 cup fresh raspberries
  • for the glaze
  • 3 tbs dutch cocoa
  • 1 tsp vanilla
  • 3 tbsp milk


  • Preheat oven to 350
  • in a mixing bowl combine the yogurt, eggs, butter and extract and sugar
  • add in the baking powder and soda and salt
  • slowly add in the flour
  • mix until batter is formed
  • gently fold and slightly smoosh the raspberries in by hand
  • pour batter into a buttered and floured loaf pan
  • bake for 55-60 min
  • let cool in pan 30 min then remove and completely cool on a wire rack
  • when completely cool
  • mix up the glaze ingredients by hand and drizzle over
  • Enjoy!
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