Greek Yogurt Apple Blueberry Bread

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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

After all the cakes and croissants lately, let’s take a break from butter. This will be a short break because next week = chocolate croissants!!!

I threw together this quick bread for my family who visited us a few weeks ago. It was a beautiful weekend and we had a lot planned during their visit, so I knew I wouldn’t have much time in the kitchen. Having this bread and lemon poppy seed muffins (I left out the blackberries) pre-made for breakfasts and snack time was so convenient!

This humble little Greek yogurt apple blueberry bread were gobbled up before the sugary lemon muffins. And I love that because it’s made with zero refined sugar, relies mostly on Greek yogurt for moisture, and is packed with fruit.

I get so excited when delicious recipes are also healthy(ish) recipes. 🙂

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

Not sure if you remember my Greek yogurt zucchini bread, but that’s where we’re starting. We’ll replace shredded zucchini with shredded apple and add some blueberries. You can use fresh or frozen blueberries. You can also leave out the blueberries completely or replace 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.

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

A COUPLE OTHER CHANGES

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 loved that the 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’s 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

I’ve received some questions on the zucchini bread about replacing oil with applesauce. I don’t recommend it with the zucchini bread or this apple bread. The breads end up tasting rubbery without the fat. I always use melted coconut oil, but you can use canola or vegetable oil instead. There’s only 1/3 cup in the whole recipe.

I’m also asked about using whole wheat flour instead of all-purpose. 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. (I actually have a bunch of recipes made with whole wheat flour including pancakes, banana bread, dinner rolls, pizza crust, chocolate muffins, banana nut muffins, waffles!!)

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. If it’s dinner for one at your house, throw back a couple slices with a hunk of cheese on the side. In your slippers. With a glass of wine. On the couch. Watching HGTV. (Adding that scenario to my April goals.)

Want to try the quick bread as muffins? Totally possible! See my recipe note for instruction. Either way, I know you’re going to love this one. So simple!

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

Greek Yogurt Apple Blueberry Bread

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)

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x5 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.

Make ahead tip: Freeze bread for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

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.

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!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Box Grater | Colorful Measuring Cups | 9×5 Loaf Pan | Whisk

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

142 Comments

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Reviews

  1. Hello Sally! Done it in a rush to greet my sister and…she was so pleased! And so was I when I tasted it. Made a couple changes but…thank you very much for the recipe!

  2. I made this, I grated my leftover bit of Corgette/Zucchini (about 1/8 cup) and grated apple to make up 1 cup total. Turned out really delicious and nice to be able to freeze some of it.
    Calling mine ABC (Apple, Blueberry, Courgette) loaf and sharing your recipe link with your friends. Thanks Sally!

Questions

    1. I 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.

  1. I was wondering if the grated apple could be substituted with applesauce? I can’t go to the store right now for regular apples 😛

  2. Hi Sally,
    If I use raisins instead of blueberry. Should I decrease the amount (e.g.<1 cup ), as raisins are pretty sweet. I generally don't prefer too sweet taste.

    Thank you!

    1. Hi Shireen! You can use 1 cup of raisins or a little less if you don’t want too much added sweetness. Try between 1/2 – 3/4 cup.

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