Almond Peach Yogurt Bread Recipes

DATE, ALMOND, AND YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
• Spread almonds on a baking sheet.
• Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
• Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

SIMPLE YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
• Combine flour, baking powder, baking soda, and salt in a small bowl.
• Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

ALMOND PEACH YOGURT BREAD

Steps:

• Preheat oven to 325°F Measure and sift the dry ingredients except for the sugar into a large bowl.
• Lightly beat eggs in another bowl. Add oil and sugar to the eggs and blend well. Mix in the yogurt and almond extract.
• Add the wet mixture to the dry ingredients; add nuts and mix until just combined.
• Pour into 2 well-greased loaf pans. Bake for 1 hour.