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.
- Bake.
- Enjoy!
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, a snack, or a light dessert.
Print
Greek Yogurt Apple Blueberry Bread
- 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 (128g) honey
- 1 large egg
- 1/2 cup (120g) plain Greek yogurt
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (140g) shredded apple (about 1 apple)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & 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 (140g) fresh or frozen blueberries (do not thaw)
Instructions
- 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.
Notes
- 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 (affiliate links): 9×5-Inch Loaf Pan | Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber Spatula | Box Grater | Cooling Rack
- 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
Moist and delicious!
★★★★★
I was low on a few ingredients but wanted to bake more than I wanted to go get groceries…so I made a few substitutions. It turned out surprisingly well, considering :).
Applesauce for oil. Banana for egg. Maple syrup for honey. And then, just for fun, I replaced about 1/4 cup flour with some peanut butter flavoured protein powder. It didn’t get the rise it might have otherwise, but better than I was expecting!!
Love your recipes (even when I don’t have the right ingredients)
★★★★
Sally you deserve a medal for this loaf! One of the best things ever! I used maple instead of honey and plain yogurt instead of Greek. Love love love!
★★★★★
Hi Sally! This looks so good. I’m wondering if I could use olive oil instead of canola or coconut oil? I’ve been experimenting with using olive oil in my baking. Thanks!
Yes, that shouldn’t be a problem in this bread recipe.
Can I use a honey Greek yogurt?
Absolutely!
Made this exactly as the recipe was printed and it is AMAZING! A keeper for sure
Would a flax egg work in this? My little one can’t have egg..
Hi Jennifer! I haven’t personally tried it, but I can’t see why a flax egg substitute wouldn’t work in this quick bread recipe.
Made this bread today and used frozen dark cherries, white whole wheat flour and cut back on the honey. Delish!!!! Thanks Sally for another awesome recipe!
Mmmmh. Made this for the second time tonight, last time I used frozen blueberries because that was what I had on hand and it was delicious (took longer to bake) but tonight I had fresh blueberries and it was even better! The fresh berries burst with sweet juices in each bite! I still have some more blueberries to use up and am trying to eat a bit healthier with summer finally here so will make another batch as muffins. Even though what I really want to make is your lemon blueberry muffin cookies lol
I plan to make this tomorrow but with whole wheat white but I have two questions. Can I cut back on the honey to save some calories and can I keep the skin on the apples for extra fiber? Thanks for all the yummy recipes!!!
Hi Kayla! Feel free to play around with this recipe by reducing the honey and leaving the skin on the apples. Enjoy!
Hello,
I’m just salivating over this recipe and wondering if a cooking apple would be suitable? I’m thinking bramley apple here in the U.K. which is what I would use in something like a Dorset Apple Cake or apple pie as it cooks down quite a bit or would it mean a bit too much moisture coming our during cooking? If not, I’ve normally got Braeburns in the house, would that be suitable? So many different apple choices!
P.s. I made the blueberry lemon scones today and tried your method of freezing the butter and then grating it and it was brilliant. I always freeze butter and flour to make pastry and then process it so it made a lot of sense. And in laws all declared it delicious, so a success!
Mairi, I’m glad you tried the blueberry lemon scones. Thank you so much for reporting back about them– grating the butter is my go-to method.
I’ve only tried this blueberry apple bread with fresh shredded apple. Braeburn apples would be great. If you try the bread with cooked apple, let me know how it tastes!
We love this bread in our house and my kids can’t get enough of it. I love a healthier approach to a sweet bread and have now made this three times. In case others are wondering, I substituted all of the all-purpose flour for spelt flour and I also used maple syrup instead of honey and a pink lady apple. I sprinkled the top with about a tablespoon and a half of demerara sugar to give it a little crunch on top. Fabulous recipe Sally, Thanks!!
I made this with pears that I had to use up because nobody would eat them. This was a hit! I did replace the honey with maple syrup and left out the nutmeg. I’ll definitely be making this again as muffins. Thanks for another great recipe, Sally.
Hi Sally, I made this the day after you posted it and have made it again since – it’s a wonderful recipe! We loved it! 🙂 I made it with raisins instead of blueberries and that is a wonderful version, thanks for the suggestion!
Some changes I made the second time: I didn’t bother to peel the apple and liked the texture, I reduced the honey to 5 tbs and sprinkled the top of the loaf with sugar and cinnamon instead (= crusty cinnamon lid – love it!), and I swapped about 90 grams of the all-purpose wheat flour with whole-grain spelt flour (type 1050), which worked wonderfully.
Thank you for this great recipe, Sally!
Sally my daughters and I have been enjoying your blog and have made many recipes. This one was super delicious. When I took it out of the oven it smelled like donuts for some reason. Then when my older daughter tried it she commented that it tasted a little like a blueberry donut! I don’t know what it is- the nutmeg maybe? At any rate it is very tasty and hard to believe that it is on the healthier side!
Just made these as muffins – so so good! Thank you!!
Do you squeeze the moisture out of the apple? And do you pack in the cup, or use loose shreds? I made this yesterday and it was a little dense/wet and didn’t rise much, so I’m thinking I did something wrong with the apple. But the flavor was fantastic, and I loved sharing it with my 1 & 2 yr olds! I used blackberries instead of blueberries, and used the method from your apple/blackberry muffins of pouring a little batter and then dotting it with the chopped blackberries (although I’m sure my kiddos would’ve gotten a kick out of purple bread… I might try that at some point for fun!).
Hi Melanie! I don’t blot the apple, nor do I pack it in. Maybe yours was extra wet? Regardless, an easy fix for next time. I’m so glad you and your little ones enjoyed it though.
Made this yesterday and it was delicious! I subbed maple syrup for the honey (because it’s maple syrup season and my honey is super pricey), and it tastes great. Like a pancake loaf.
This looks great. Do I use unrefined or refined coconut oil?
You can use either.
I just made this and it is delicious. Not overly sweet, and my husband, daughter, and I keep going back for another slice 🙂 the apples lend a natural sweetness and the blueberries really pop. Thank you so much for a delicious recipe!
Looks so good! Do you think a flavored (vanilla) Greek yogurt would be okay? That’s what I currently have at home 🙂
Absolutely! It will add some nice flavor too. I don’t think it would make the bread too sweet either.
Hi Sally! What’s the reason for starting at a higher temperature and then dropping it down after some time in the muffin version? Thanks
This little trick lifts the muffin tops up so they have a lovely tall dome top as opposed to being flat.
Could I replace applesauce for the shredded apple?
Hi Julie! You can, but I would reduce the applesauce down to 1/2 cup. I’m unsure of the exact result as I haven’t tried this, but that’s what I would do.
What’s the best kind of apple to use for this recipe?? Can’t wait to try it!!
Hi Kayla! Whichever apple variety you love best. I have tried this bread with Granny Smith and Fuji!