This healthy lemon berry quick bread made with yogurt and whole wheat flour is full of fruit flavor and wholesome ingredients. It’s a delicious snack, breakfast or dessert! (nut-free)
I’m so glad it is finally citrus season! It has me wanting to bake all things citrus, like this delicious lemon berry yogurt quick bread!
I love a good quick bread. They are so versatile and easy to make, and they are great to eat for breakfast, a snack or dessert. Multipurpose foods = less food waste for me.
This delicious, healthy lemon berry quick bread is made with whole wheat flour for more fiber, naturally sweetened with honey, and berry yogurt for extra moisture, flavor, and fruit!
Not only is this lemon berry quick bread full of nutritious ingredients, but it’s also absolutely delicious. It’s moist and tender, yet hearty and slightly nutty with big, beautiful berries and a tangy lemon flavor that’s just sweet enough. The tart lemon glaze makes it extra special, but it tastes just as good without the glaze.
Bake a loaf of this beautiful, healthy lemon berry quick bread on the weekend for a week’s worth of breakfast and snacks for your family, or make it for a special occasion, such as Easter brunch. It’s sure to be a crowd pleaser no matter what!
Healthy Lemon Berry Quick Bread
This healthy lemon berry quick bread made with yogurt and whole wheat flour is full of fruit flavor and wholesome ingredients. It’s a delicious snack, breakfast or dessert! (nut-free)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 9x5" loaf 1x
- Category: breakfast
Ingredients
- 3 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp lemon zest
- 1 1/2 cups frozen mixed berries
- Juice from 1 small lemon
- 1/2 cup honey
- 1 large egg
- 3/4 cup buttermilk
- 1 (5.3 oz) container mixed berry Greek yogurt
For the glaze (optional):
- 1/4 cup confectioner’s sugar
- 1 tbsp freshly squeezed lemon juice
Instructions
- Heat oven to 325°F. Spray a 9×5″ loaf pan with oil.
- In a large bowl, whisk together flour, baking soda, and salt. Stir in lemon zest and berries. Make a well in the center of the dry ingredients.
- In another bowl, whisk together lemon juice, honey, egg, buttermilk and yogurt. Add to well in the dry ingredients and gently stir until just combined.
- Pour batter into prepared pan. Bake 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool bread 10 minutes in the pan before removing to a wire cooling rack to cool completely.
- To make the glaze, mix confectioners sugar and lemon juice until smooth and drizzle over bread.
Keywords: quick bread, berry, lemon, breakfast
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I’m definitely not a bread baker, but I could do this! yum!!!
I love, love, love fruit in bread! This looks so delicious!
Thanks Sara!
Hey Kaleigh. Have you actually made this recipe?
You say to add the sugar to the dry ingredients, and the ingredient list does not include sugar.
I added a little, but after combining all ingredients the mix was very dry and would not combine. I had to add about another 3/4 cup of milk to make it workable.
It turned out ok after this. Actually it would probably have been better to add more buttermilk instead of milk.
It’s obvious you did not make this by following the recipe. And I seriously doubt you did make it.
Hi Tom, there is no sugar in the recipe. I have updated the instructions, thanks for catching my error. I test all of the recipes on my site. This one I actually made 4 times to get right. How else would I be able to get the photos if I didn’t make the recipes? Thanks for stopping by.
When I made it with 1/4 cup buttermilk it was ro dey to even moisten everything. Is this right?
Hi Mary Jo, that is what I used, but it may need adjusting to make the batter moist enough. Careful not to add too much, though, or the bread will not bake all the way through. Thanks for stopping by!