Back in early January, my husband and I went on a fabulous mini getaway for our 10th anniversary to Selah Ranch. We had a great time fishing, playing frisbee golf, driving around in the golf cart, playing dominoes and enjoying the quiet.
Another thing I really enjoyed was breakfast! I loved the quiche and fruit, but I really loved the breads. One morning, we had a berry quick bread that was so yummy!! I ate the entire loaf by myself!! Don’t worry it was just a mini loaf but still I might have been able to eat a whole big loaf too.
So I’ve been wanting to make my own berry quick bread since then. I took a basic Greek Yogurt blueberry bread recipe that I’ve used before and changed it up a bit by adding lemon and this amazing crumble top. And so was born this amazing Lemon Berry Greek Yogurt Bread with Crumble Topping.
I love the flavors of lemon and berry together and they work well in this bread. Also, who doesn’t love a sweet crumble topping on their bread. If you are looking, to make this bread healthier, you can easily leave the crumble off. But personally, I think it’s pretty essential to the bread.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large ripe bananas
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1 Tbsp lemon juice
- 2 tsp finely shredded lemon peel
- 2 eggs
- 1/2 cup Greek yogurt
- 1 cup fresh or frozen berries, coarsely chopped, divided
- 1/2 c. all-purpose flour
- 1/2 c. sugar
- 1/2 tsp. ground cinnamon
- 1/4 c. butter or margarine
- Preheat oven to 350 degrees and prepare loaf pan by greasing or spray with non-stick cooking spray.
- Mix flour, baking powder, and salt in large mixing bowl and set aside.
- In another bowl, mash bananas, then add sugars, juice, lemon peel and eggs and whisk together.
- Mix in Greek Yogurt.
- Add the liquid mixture to the dry ingredients and mix well. Fold in half the berries.
- Pour into prepared loaf pan.
- Top with remaining berries.
- Mix flour, sugar, & cinnamon in a small bowl.
- Cut in butter using a fork or pastry cutter.
- Sprinkle over bread batter in pan.
- Bake for one hour or until golden brown and toothpick comes out clean.
- Best served warm.
- To make bread healthier: Fold all the berries into the batter and leave crumble off.
We really love quick bread at our house, well except for my husband, he only likes banana nut bread. But the kids and I love it. And I love that I don’t have to deal with yeast!! My only problem with quick bread is how quickly it gets devoured!!
Do you love quick bread as much as I do? Then check out these other wonderful bread recipes.
What’s your favorite quick bread?
And be sure to come back tomorrow for the conclusion of our quick bread mini series.
Jamie will be posting an Orange Cranberry Bread Recipe.
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