Greek Yogurt Apple Blueberry Bread

Wholesome Greek yogurt apple blueberry bread is made with honey, apples, blueberries, and Greek yogurt. This quick bread is a healthy snack or breakfast– with zero refined sugar!

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on sallysbakingaddiction.com

I love simple and quick recipes that can easily double as breakfast or snack, like blueberry muffin bread, blueberry almond power muffins, and banana muffins. Today’s Greek yogurt apple blueberry bread is no exception. You’ll appreciate the list of wholesome ingredients– Greek yogurt, honey, apple, blueberries, warm spices, and not much else. It’s made without refined sugar, similar to my Greek yogurt zucchini bread with a fun and flavorful fruity twist.

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on sallysbakingaddiction.com

Why You’ll Love this Greek Yogurt Apple Blueberry Bread

  • Quick + simple to prepare
  • Wholesome and satisfying
  • Made with zero refined sugar
  • Protein-packed Greek yogurt adds moisture
  • Switch up the berries– use your favorite!
  • Healthy breakfast, snack, or dessert
  • Can be made as muffins (see below)

How to make healthy Greek yogurt apple blueberry quick bread on sallysbakingaddiction.com

Behind the Recipe

I used my Greek yogurt zucchini bread as the starting point for today’s recipe, making a couple changes and additions along the way. We’ll replace shredded zucchini with shredded apple and add some blueberries. You can use fresh or frozen blueberries, or leave them out completely. Another option is to replace the blueberries with chopped nuts, dried berries, or raisins. (Do the raisins! Do the raisins!) I also added a little nutmeg, which is always a good buddy for apple.

To sweeten this bread, I used honey instead of agave. Since apples and blueberries are sweet, I reduced the liquid sweetener down from 1/2 cup to 6 Tablespoons. I love that this quick bread isn’t overly sweet. If you want a little more sweetness, you can use 1/2 cup.

Apples are pretty heavy with moisture. A good thing in baking, but there is such a thing as too much moisture. It can weigh down the bread. To lift it back up, I increased the baking powder to 1 teaspoon. In fact, if you notice your Greek yogurt zucchini bread not rising enough, try making the same change.

How to make healthy Greek yogurt apple blueberry quick bread on sallysbakingaddiction.com

Overview: How to Make Greek Yogurt Apple Blueberry Bread

For the full recipe and instructions, scroll to the bottom of the page.

  1. Stir the wet ingredients together. This includes the oil, honey, egg, yogurt, vanilla, and apple.
  2. Whisk the remaining ingredients together.
  3. Combine the wet and dry ingredients. Do not overmix.
  4. Bake.
  5. Enjoy!

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on sallysbakingaddiction.com

3 Baking Tips

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! Recipe on sallysbakingaddiction.com

Like its zucchini sister, this apple blueberry bread is an anytime bread! Enjoy it with apple butter, nut butter, or a drizzle of honey for breakfast, slice it up for a snack, or serve it as a light dessert.

Print
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healthy apple blueberry bread on a wood serving tray

Greek Yogurt Apple Blueberry Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast! 


Ingredients

  • 1/3 cup (80ml) canola, vegetable, or melted coconut oil
  • 6 Tablespoons (90ml) honey
  • 1 large egg
  • 1/2 cup (121g) plain Greek yogurt
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup shredded apple (about 1 apple)
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
  2. Whisk the oil, honey, egg, yogurt, vanilla, and apple together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and blueberries together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  3. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
  5. Cover and store leftover bread at room temperature for up to 5 days.

Notes

  1. Make Ahead Instructions: Freeze bread for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls, Box Grater, Measuring Cups, 9×5 Loaf Pan, and Whisk
  3. Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 12 muffins.
  4. Shredded Apple: I use a box grater to shred the apple. I peeled it first. No need to blot the shredded apple before adding to the batter. I bake this bread with either Granny Smith or Fuji apple, but most apple varieties would be great!

Keywords: greek yogurt apple blueberry bread, apple blueberry bread

Hearty, healthy, and flavorful greek yogurt apple blueberry bread is delicious any time of day! Recipe on sallysbakingaddiction.com

197 Comments

Comments are closed.

  1. Recipe looks delicious. Can I substitute Almond Flour for the regular or whole wheat flour?
    Thank you.

    1. I don’t recommend it. Here are all of my gluten free recipes if you are interested.

      1. Thanks for getting back so fast. I appreciate your other recipes!

    2. Hi Sally! Can I substitute an additional apple for honey as sweetener? My little one is only 11m, so I should avoid honey in cooking

      1. Hi Jessie, I recommend using pure maple syrup in place of the honey.

  2. Melissa Wright says:

    Recipe says 4 hours total time but I don’t see anywhere in the recipe that says rest time. Is this a typo?

    1. Hi Melissa, The 4 hours includes prep time, baking time, and the time it takes for the loaf to cool completely.

  3. Hi,
    Can I make this recipe with Whole Wheat Flour, is there anything else that I will need to add in that case?
    Can I use Sour Cream or regular Yogurt ?
    Is it okay if I don’t use apples for this recipe ?

    1. I haven’t personally tried it, but I don’t expect any issue making the switch. Use the same amount of whole wheat flour. The bread may taste a little more dense and hearty as a result.
      Yogurt works best for this bread.
      Apples provide the bulk of the moisture so I don’t recommend leaving them out.

  4. Mary Anne Stump says:

    Love this! Perfect amount of sweetness to feel like a treat, but not overindulgent. The yogurt helps to create a nice moist crumb. So good!

  5. Esther Assael says:

    Can I use applesauce instead of apples? What quantity would I use?

  6. I made this and used Kosher salt instead of regular. It came out kind of salty so I’m wondering if regular salt would have avoided that problem?

    1. Hi Yasemin, this is a very lightly sweetened loaf. I usually use regular table salt. (Haven’t tested it with kosher salt.) Feel free to reduce the amount if you decide to try it again.

  7. I made this today for my family and it came out great! This is a lightly sweetened quick bread which is one of the things I enjoyed most about it! It was so easy to make with my 6 year old and the entire family truly enjoyed it.

  8. Hi Sally,

    I plan on making this today, however just wondering;
    1. when you say “prepared loaf pan”, do you grease the pan with canola oil? or line it with baking paper… or maybe both?
    2. when you say ‘whisk’ … can i use an electrical hand mixer? or should it be mixed by manually by hand?

    Thanks!
    Roula

    1. Hi Roula, I simply spray my loaf pan with non-stick baking spray. For this batter I whisk the ingredients by hand – no need for a mixer but you can use one if you wish.

      1. Thank you so much Sally !
        Last week I made your moist carrot cake and banana cake.
        They were an absolute hit !!
        I’ve been asked to make them often haha!
        Thank you again, I truly appreciate and love your work.
        Roula xx

  9. Another delicious recipe from Sally! I’ve been trying to cut back on sugar but still want to satisfy my sweet tooth and baking hobby, and this recipe was perfect! Easy to make and came out perfectly. Moist and flavorful. Will be making again soon!

  10. Christine Tsang says:

    Hi Sally! Would this recipe work if I replaced the apple with lemon? I’m trying to find a lemon blueberry loaf recipe and not sure if I can do it based off this recipe? If so, are there any specific modifications I should make? Thank you so much!!

    1. Stephanie @ Sally's Baking Addiction says:

      I don’t recommend it. You can replace the apple with something you can shred like zucchini or even carrot. I suggest using the recipe for Blackberry Lemon Poppy Seed Muffins, replacing the blackberries with blueberries, and following the bake times for Blueberry Muffin Bread.

  11. Hi Sally,

    Would a pear work instead of an apple? Got some great ones from the farmers market today and looking for creative ways to use them!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Diana, We haven’t tried shredded/grated pear yet, but I don’t think it will be an issue. If the shredded pear seems too wet, dab it with a paper towel before adding to the batter. I wouldn’t change anything else in the recipe. If you are interested, here are some more recipes that use pears!

  12. Hats off to you, Sally. As has been the case with every Sally’s Baking Addiction recipe I’ve tried, (and during quarantine I’ve tried several) this quick bread was easy and delicious. I love the fact that honey, apple, and yogurt were used along with the blueberries, making this a not-too-sweet breakfast or snack. Really yummy.

  13. Hello,

    Can I chop my apples instead of shredding it? Or does shredding help with the moisture content of it?

    Thanks in advance!

  14. Hello Sally,
    Love love all your recipes I’ve tried!!
    I’m going to make the Greek yogurt blueberry apple bread and wondering if you can double that and divide it into 2 bread pans? And can you do this for most sweet bread recipes like banana bread, ect?
    Thank you so much for all the wonderful recipes and the beautiful website!
    Mary

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mary, Most quick bread recipes (including this one) can be doubled, yes!

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