Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread

Serving 8 people

45 min


  • unsweetened applesauce 1/4 cup unsweetened applesauce
  • baking powder 1 tbsp baking powder
  • baking soda 1/2 tsp baking soda
  • berries 1 1/2 cups frozen mixed berries (such as blackberries, blueberries & raspberries)
  • brown sugar 3/4 cup + 2 tbsp brown sugar
  • eggs 2 large eggs
  • flour 1 cup + 2 tsp all-purpose flour, divided
  • goat milk 1 1/4 cups plain goat milk yogurt (such as Redwood Hill Farms)
  • ground ginger 1 1/2 tsp ground ginger
  • lemon zest 1 tbsp grated lemon zest
  • olive oil 3 tbsp olive oil
  • salt 1/2 tsp salt
  • vanilla extract 1 tsp vanilla extract
  • whole wheat flour 1 cup whole wheat flour
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How to make it

  1. Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.
  2. Pour the yogurt mixture into the flour mixture. Stir to combine.In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour.Stir the flour-coated berries into the batter and mix until just combined.
  3. Pour the batter into prepared pan and level with a spatula.
  4. Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes.
  5. Let the bread sit in the pan for 10 minutes.Run a knife around the outside and turn the pan upside down to release the bread.
  6. Let cool on a wire rack, then slice and serve.