Tuesday, June 5, 2012

Vanilla Bean Yogurt Loaf

This past Saturday I had tons of friends come out for a picnic in Central Park. It was so much fun and we all brought way too much food (a mark of truly good friends.) I took out my camera and started snapping away at the food that I had made. And then I realized that I forgot to put my memory chip back into my camera.


Oh well. The food, friends, and weather made the day so wonderful that I didn't care about my lack of memory chip. I took some photos with my iPhone camera, but thankfully there were 3 slices left of this bread at the end of the day. So I brought them home and took some photos (this time WITH the camera chip in the camera).
Vanilla Bean Yogurt Loaf (adapted from Cupake Muffin)
1 cup vanilla bean yogurt (I used Cabot's but you can use plain yogurt and add in 1 tsp vanilla extract or 1 tsp of group vanilla.)
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 T light rum
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
generous pinch of salt

1. Preheat the oven to 350 degrees and grease a loaf pan.
2. Whisk together the yogurt, sugar, oil, eggs, and rum in a medium bowl.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the yogurt mixture and fold together with a rubber spatula until just combined. It will be slightly lumpy.
4. Pour the batter into the prepared pan. Bake 50-60 minutes, or until a tester comes out clean.
Bake well and prosper!