Morning Glory Yogurt Loaf

Name: Morning Glory Yogurt Loaf
Yield: Makes one 9- × 5-inch (2 L) loaf | Serves 12 to 16
Ingredients: ¼ tsp (1 mL) salt; Pinch ground cinnamon; 1 cup (250 mL) peeled and diced fresh peaches, or one tin (14 oz/398 mL) crushed pineapple, well-drained; 6 Tbsp (90 mL) unsalted butter, at room temperature; 1 cup (250 mL) sugar; 3 eggs, at room temperature; ⅔ cup (160 mL) plain yogurt; 2 tsp (10 mL) finely grated orange zest; 1⅔ cups (410 mL) all-purpose flour; 2 tsp (10 mL) baking powder; ⅓ cup (80 mL) sweetened, shredded coconut; ½ cup (125 mL) raisins

Preparation info

Makes one 9- × 5 inch 2 L ) loaf | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

With its orange, pineapple, coconut, and yogurt accents, this is a great breakfast loaf.

Ingredients

6 Tbsp (90 mL) unsalted butter, at room temperature
1 cup (250

Breakfast
Vegetarian
Bread

Method

Preheat the oven to 325°F (160°C) and grease a 9- × 5-inch (2 L) loaf pan.
Cream the butter and sugar together. Add the eggs to the butter mixture one at a time, blending well after each addition. Stir in the yogurt and orange zest.
In a sepa