Go Back
Close-up of a sliced loaf of homemade beer bread on a wooden cutting board showing the fluffy white interior.

High Protein Greek Yogurt Quick Bread

This versatile quick bread is packed with protein from Greek yogurt and whey powder, making it a perfect nutritious base for breakfast, a healthy snack, or even a light lunch alongside a salad. It's easy to make and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American, Healthy, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1/2 cup unflavored whey protein powder (approx. 2 scoops)
  • 2 tbsp flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup plain Greek yogurt 0% or 2% fat
  • 2 large eggs room temperature
  • 1/4 cup olive oil or other neutral oil
  • 1/4 cup milk dairy or non-dairy
  • 1 tsp honey or maple syrup optional, for a hint of sweetness

Equipment

  • 9x5-inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula

Method
 

Prepare Oven and Loaf Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly or line it with parchment paper, leaving an overhang on the long sides for easy removal.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, unflavored whey protein powder, flaxseed meal, baking powder, baking soda, and salt. Ensure there are no lumps and the ingredients are well combined.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the plain Greek yogurt, large eggs, olive oil, milk, and optional honey or maple syrup until smooth and uniform.
Combine Wet and Dry Mixtures
  1. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to a tough bread.
Bake the Bread
  1. Scrape the batter into the prepared loaf pan and spread it evenly. You can sprinkle a few extra flax seeds or sesame seeds on top for garnish, if desired.
  2. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
Cool and Serve
  1. Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes on a wire rack. Then, carefully remove the bread from the pan (using the parchment paper overhang if applicable) and let it cool completely on the wire rack before slicing. This helps prevent a gummy texture.
  2. Slice and serve. Enjoy plain, toasted, or with your favorite spreads like avocado, nut butter, or hummus.

Notes

Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slice the bread and freeze individual slices in a freezer-safe bag for up to 2 months. Toast directly from frozen.
Variations:
* **Savory**: Add 1/2 teaspoon garlic powder, 1/4 cup chopped fresh herbs (like chives, dill, or oregano), and 1/4 cup shredded cheese to the batter.
* **Sweet**: For a subtly sweet bread, increase honey/maple syrup to 2-3 tablespoons and add 1/2 teaspoon vanilla extract. You could also fold in 1/2 cup berries (fresh or frozen) or chopped nuts.
* **Whole Grain**: Replace up to 1/2 cup of all-purpose flour with whole wheat flour for added fiber.