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Recipe: Yogurt Herb Quick Bread

Written by Redwood Hill on . Posted in Recipes

No rise time needed – just mix the ingredients together and bake for this beautiful fragrant herb bread.

Yogurt Herb Quick Bread

Redwood Hill Farm Plain Goat Milk Yogurt

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  • Yield: 1 (16 Servings)
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This delicious herbal quick bread is adapted from a recipe by Trish Abbott, from "Stonyfield Farm Yogurt Cookbook." Makes 1 loaf


  • 1 cup flour unbleached, all-purpose
  • 1 cup flour whole wheat
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4 cup butter melted and cooled
  • 2 egg beaten
  • 1 cup Redwood Hill Farm Goat Milk Yogurt plain flavor
  • 1/2 cup honey
  • 1 t dillweed dried
  • 1/2 t oregano dried
  • 1/2 t thyme dried
  • 1/2 t basil dried
  • 1/2 t tarragon dried


  1. Preheat the oven to 350 degrees. Sift the flours, baking powder, soda, and salt together into a large bowl. In another bowl, beat the melted butter, eggs, yogurt, and honey until frothy; add the herbs and beat again. Make a well in the center of the dry ingredients; pour the liquid mixture into the well and stir with a wooden spoon until thoroughly blended. Pour the batter into a lightly oiled, 8 x 4-inch loaf pan and bake for 40 to 50 minutes, until the bread is lightly browned. Remove from the pan and cool on a wire rack.
  2. Nutrition facts per serving: One 1/2" slice. Calories: 100, Calories from fat: 35 (35%), Total fat: 3.5g, Saturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 190 mg, Total Carbohydrate: 16g, Dietary Fiber: 1 g, Sugars: 9 g, Proteins: 3 g, Calcium: 6% RDA


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