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!
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.
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)
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.
Overview: How to Make Greek Yogurt Apple Blueberry Bread
For the full recipe and instructions, scroll to the bottom of the page.
- Stir the wet ingredients together. This includes the oil, honey, egg, yogurt, vanilla, and apple.
- Whisk the remaining ingredients together.
- Combine the wet and dry ingredients. Do not overmix.
3 Baking Tips
- Can I use whole wheat flour? 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 whole wheat oatmeal pancakes, whole wheat banana bread, whole wheat dinner rolls, whole wheat pizza crust, morning glory muffins, & whole wheat waffles!)
- Can I use applesauce instead of oil? I don’t recommend it. The bread ends 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.
- Can I turn this into muffins? Yes. This bread is delicious as muffins for a quick grab and go snack. You can find the full muffin instructions in the recipe note below.
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
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!
- 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 (188g) 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)
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- 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.
- 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.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
- Cover and store leftover bread at room temperature for up to 5 days.
- Make Ahead Instructions: Freeze bread for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools: Glass Mixing Bowls, Box Grater, Measuring Cups, 9×5 Loaf Pan, and Whisk
- 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.
- 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