Chocolate Yogurt Loaf
While we are in Umbria for six months each year, I tend to do a lot of baking as I try and take our farmhouse guests some new baked treat every couple of days. I tend to bake more rustic desserts, as I really do not enjoy baking fancy, fussy things, and when I crave something sweet, I personally prefer simple desserts myself as well. The desserts I tend to bake are usually very versatile, and are ones that can be enjoyed with a cappuccino at breakfast, as after dinner dessert, or even as a mid-day snack.
I was looking for some new ideas for quick loaves as they are easy to put together, and can be sliced and enjoyed as is, or can be paired with fruit and a dollop of cream for something a little more elegant. I also had chocolate on my mind, so when I found this chocolate yogurt loaf in my immense file of recipes I have been storing for years, I knew this was the one I needed to make. This is a very moist, deep chocolate flavored loaf that is in fact delicious on its own, spread with sweetened cream cheese, or served with poached cherries or plums and a dollop of mascarpone cream. I prefer not to glaze my quick breads as I am not really an icing kind of person, but a simple chocolate or vanilla glaze would work fine on this loaf as well.
Deborah Mele 2012
Chocolate Yogurt Loaf
A moist, chocolate flavored loaf that is great for anytime of the day.
- 6 Tablespoons Unsalted Butter, At Room Temperature
- 1 Cup Sugar
- 2 Large Eggs
- 2/3 Cup Dark Cocoa
- 2 Ounces Grated Dark Chocolate
- 1 3/4 Cup All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- Pinch of Salt
- 1 (6 Ounce) Container Of Plain or Vanilla Full Fat Yogurt
- 1/3 Cup Milk
- 1 Teaspoon Vanilla Extract
- Preheat oven to 350 degrees F. and lightly grease a 9 X 5 inch loaf pan.
- In one bowl, mix together the flour, cocoa, baking powder, baking soda and salt.
- In a separate bowl, whisk together the yogurt, milk, and vanilla, then set aside.
- Cream the butter with the sugar for about 3 minutes or until light.
- Add the eggs one at a time beating well between each.
- Add the grated chocolate and stir, then half the flour and half the yogurt mixture and mix.
- Add the remaining yogurt and flour mixtures and mix just until combined.
- Pour the batter into your prepared pan and smooth the top.
- Bake for about 50 to 55 minutes or until a skewer inserted into the center comes out clean.
- Cool for 15 to 20 minutes then gently remove from the pan.
- Allow to cool to room temperature before slicing.
- If desired, the loaf can now be sprinkled with powdered sugar, or spread with the glaze of your choice.
I can’t wait to make this! Glad to have seen it before going to the store this morning. I have the same feelings about desserts as you, although I do like to make fussy things once in a while. Definitely not a frosting/icing/glaze type person though.
Thank you for another amazingly delicious recipe! I love you site
This looks great, and looks like it would freeze well. I’ve been looking for more loaf recipes, too, and especially ones with yogurt. I also like to use yogurt instead of buttermilk in pancakes.
Does it matter if I use Greek Yogurt? Reg Fat or Fat Free? I want to try this over the weekend. Like everything I’ve made from your blog, I know this will be great.
Dave, Greek yogurt is fine, but I found the loaf was alittle dry when I tried using fat free yogurt. I made it once again using full fat yogurt and it was much more moist the second time around.
As always, my class at the CP Center really enjoys reading your posts, and not just for the wonderful recipes. We have been studying the foods of the different regions of Italy and your site is SO informative!
We live vicariously through your blogs and dream of being able to visit!
Thank you so much for all that you share!
I made this tonight, used cocoa butter instead of just plain butter – this was good warm – but I know it will turn decadent once I pull it out of its overnight stay in the fridge!
Thanks for your recipe, it is a keeper!
Hi there! Just stumbled upon your recipe, today I made similar chocolate loaf, I baked it for 1 hour but at the bottom it was unbaked.. How do you think , what was the problem ? But I reduced the quantity of cocoa powder and increased a bit yogurt; I think 2/3 cup is too much and If I use all -the batter turns very thick.
It shouldn’t take a loaf an hour to cook, so your ratio of dry ingredients to wet must have been off.
Fantastic recipe. I made it with a nice dark chocolate bar with sea salt and almonds from Whole Foods. I used non-fat Greek yogurt because that’s what I had on hand, but will be sure to use full-fat next time.
Jane, so glad you enjoyed it!