Anna Olson's morning glory yogurt loaf



12 to 16 Servings

Anna Olson's morning glory yogurt loaf

Ryan Szulc


  • 6 tbsp unsalted butter , at room temperature
  • 1 cup sugar
  • 3 eggs , at room temperature
  • 2/3 cup plain yogurt
  • 2 tsp finely grated orange zest
  • 1 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • pinch cinnamon
  • 1 cup peeled and diced fresh peaches , or 398-mL tin crushed pineapple, drained
  • 1/2 cup raisins
  • 1/3 cup sweetened desiccated coconut


  • Preheat the oven to 325°f (160°c) and grease a 9×5-inch (2 L) loaf pan.
  • Cream the butter and sugar together. Add the eggs to the butter mixture one at a time, blending well after each addition. Stir in the yogurt and orange zest.
  • In a separate bowl, sift the flour, baking powder, salt, and cinnamon, and stir this into the butter mixture. Stir in the peaches (or pineapple, if using), raisins, and coconut. Scrape the batter into the prepared pan.
  • Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the loaf for 30 minutes, then tap it out of the pan to cool completely on a cooling rack. The loaf will keep, well wrapped and unrefrigerated, for up to 3 days.

With its orange, pineapple, coconut, and yogurt accents, this is a great breakfast loaf.

Note from Anna’s Kitchen:

Even when trying to be healthy and more wholesome in baking, you need to use full-fat sour cream and yogurt in your recipes.