Morning Glory Yogurt Loaf

Yield: one 9×5-inch loaf
Recipe: 147/200
“Back to Baking”, pp. 222

    I am in the phase now where I am trying to be imaginative with the food I have in my fridge and pantry and make some good recipes so as to avoid waste. I had some leftover plain yogourt from when my fiancé visited me a few weeks ago, and since I’m not a fan of plain yogourt due to it’s sourness I was not eating it. I scoured through the cookbook to find a recipe that uses yogourt, and thus came upon this breakfast loaf. I had some reservations because of the raisins, as always, but was willing to try. I do like loaves because they’re so friendly to make. Combine all the ingredients, put in the loaf pan and just bake until ready! Easy peasy.

Ingredients:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 3 eggs, at room temperature
  • ⅔ cup plain yogurt
  • 2 teaspoons finely grated orange zest
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • pinch ground cinnamon
  • 1 cup peeled and diced fresh peaches, or one tin (14 oz) crushed pineapple, well-drained
  • ½ cup raisins
  • ⅓ cup sweetened, shredded coconut

    This recipe was easy to follow and fun to make. I had exactly the right amount of yogourt left which felt somehow perfect. There should be a word for this feeling of perfection when you have exactly the right amount left of the product that you need, it’s unexplainable. I used crushed pineapples for the recipe, which I think worked out very well. The loaf came out looking perfectly golden but not as tall as I thought it would be. In any case, I cut myself a slice, tasted it and was not disappointed. It is very moist and tastes lovely. Not too sweet, with a hint of citrus from the orange and lovely textures. Very pleasant to eat and definitely makes for a good breakfast when in a rush or even a nice evening snack.

Directions:

  1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
  2. Add the eggs to the butter mixture one at a time, blending well after each addition.
  3. Stir in the yogurt and orange zest.
  4. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add this to the butter mixture and mix well.
  5. Stir in the peaches or pineapples, raisins and coconut. Scrape the batter into the prepared pan.
  6. Bake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool in the pan for 30 minutes, then tap it out of the pan to cool completely on a cooling rack.

Valerie