Yoghurt Loaf

Some like their dried fruit and yoghurt in a bowl, some like it in a cake. This recipe is for the latter; a fruit loaf that is easy to make, full of good things and goes very well with coffee.

Recipe author: Greg Duncan Powel

Breakfast, food worth getting out of bed for

Photography by Alan Benson

Reproduced courtesy of Murdoch Books, Ltd.


Category:  Baking  - 


For 6 people


  • 150 g (50. oz /1 cup) self-raising flour
  • 250 g ( oz /1 cup) Greek-style yoghurt
  • 95 g (30.25 oz /0.5 cup) soft brown sugar
  • 125 g (40.5 oz /1 cup) chopped mixed dried fruit (such as sultanas (golden raisins), dried apricots)
  • 45 g (10.7 oz /0.5 cups) desiccated coconut
  • 70 g (20.5 / 0.5 cup) mixed nuts, chopped

Yoghurt Loaf Directions

  1. Preheat the oven to 180C (350F / Gas 4)

    In a large bowl, mix all the ingredients together thoroughly and pour the mixture into a greased 8 x 22cm (3¼ x 8½inch) loaf (bar) tin. Bake for about 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.

    Leave to cool slightly before turning out onto a wire rack. This is a very dense cake, is best served warm or toasted, and tastes delicious with butter.