Name: Lemon Greek Yogurt Bread
Cuisine: American
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1 large egg, room temperature; 1 cup lemon Greek yogurt; 1/3 cup olive oil; 1 1/2 tablespoon lemon juice plus zest of 1 lemon; 1 Tablespoon lemon juice, plus the zest of one lemon; 1/2 to 1 cup sifted powdered sugar, depending on the thickness of the glaze you want

Lemon Greek Yogurt Bread

Lemon Greek Yogurt Bread is a moist, flavorful quick bread that combines the tangy creaminess of Greek yogurt with a bright, citrusy kick and is topped off with a lovely glaze!

Citrus is one of the easiest ways to pull myself out of the winter doldrums. It's readily available and just the bright colors help to combat all of the dreariness that can be early "spring" in New England. I found this recipe on the Taste of Home site and tweaked it a bit to suit our tastes.

What do I need to make Lemon Greek Yogurt Bread?

For the bread itself you need, flour, baking soda, baking powder, granulated sugar, olive oil, lemon flavored Greek yogurt, a lemon, an egg and salt. For the glaze you'll need you'll need another lemon and confectioners sugar.

Quick breads are just that, and it's a simple procedure of placing the dry ingredients in one bowl, the wet ingredients into another and then combining them just enough to bring them together. This recipe calls for an 8x4 pan and I fought the urge to double the recipe and make two loaves and I wish I hadn't!

Once the loaf is completely cooled it can be dusted with confectioners sugar, but we love a glaze. I zested a lemon into a measuring cup and then juiced it and added that. The amount of confectioners sugar you use is totally dependent on how thick of a glaze you want.

Making it in the measuring cup makes it easy to pour over the loaf evenly. I always do this on a baking rack which I place in a baking sheet lined with parchment paper. Clean up goes much faster that way! Let the glaze set before slicing with a serrated knife.

As I said, I wish I'd make two loaves, because this disappeared way too quickly. You can do some add ins if you like, poppyseeds, candied ginger, blueberries or raspberries would all be nice.

Thank you again to Heather for hosting #SpringSweetsWeek! Go check out the other amazing recipes being shared using the links down below.

Lemon Greek Yogurt Bread

Author: Jolene's Recipe Journal

Ingredients

For the bread:

1-1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg, room temperature
8 ounces lemon Greek yogurt
1/3 cup olive oil
1 1/2 tablespoon lemon juice plus zest of 1 lemon

Glaze:

1 Tablespoon lemon juice, plus the zest of one lemon
1/2 to 1 cup sifted confectioners sugar, depending on the thickness of the glaze you want

Instructions

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil, lemon juice and zest. Stir into dry ingredients just until moistened.
Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Make the glaze: combine lemon juice and zest. Add confectioners sugar and stir until it's your desired consistency. Place loaf on a wire rack over a baking sheet and spoon the glaze over the top. Let set before slicing with a serrated knife.