Greek Yogurt Lemon Bread

Dear Readers,

I cooked up a storm the other day and will hopefully be sharing some of the recipes with you over the next couple of days. I made some of our family’s staples (broccoli cheese soup and granola) and then decided to try this recipe because, well, I had a lot of lemons in my fridge! And, I am always looking for good breakfasts for the kids.

I don’t usually bake quick breads that require a glaze and often skip it. In this case, however, the lemon glaze is super-important in both preventing the bread from being too dry and for imparting the right amount of lemon flavor. I imagine that you could swap out the lemon for any other winter citrus – just would have to adjust the amount of sugar in the glaze if you use a sweeter fruit. And with the greek yogurt and the wheat flour, it’s a treat you can feel good about eating.

Enjoy the rest of your Tuesday!



P.S. the kids loved it -but the baby would not touch it – she looked at me like I was trying to poison her every time I offered her a bite!



Dry Ingredients:

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons ground flaxseed, hemp seed, or chia seed (or combination of all)

Wet ingredients:

1 cup plain greek yogurt (full fat preferred)

1/2 cup sugar

2 large eggs

Zest of 2 lemons

1 teaspoon vanilla extract

1/2 cup olive oil, melted

Lemon Icing:

Zest of one lemon

2 tablespoons lemon juice

1 to 1 and 1/2 cups of powdered sugar (to taste)



  1. Preheat oven to 350 degrees F.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Combine the wet ingredients in a medium mixing bowl (or just dump them on top of the dry ingredients – it works out fine)
  4. Mix well – taking care not to overmix.
  5. Pour into a buttered loaf pan and bake for 50 minutes or so, until a knife inserted comes out clean.
  6. While the bread is baking, whisk together the ingredients for the glaze.
  7. Once the bread is done, let cool for a few minutes and then remove and put onto a plate.
  8. Pour the glaze over the loaf, taking care to get the top and side edges covered – it will soak into the bread.
  9. Slice and serve warm or cool!



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