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Raspberry Bread


"This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference."
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2 h 30 m servings 196 cals
Original recipe yields 12 servings (1 loaf)

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  • Prep

  • Cook

  • Ready In

  1. Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
  2. Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
  3. Cool finished bread on a wire rack for 20 minutes before slicing.


  • Cook's Note:
  • Butter, diced into small pieces, can be used in place of the oil although this will result in a crunchier crust.

Nutrition Facts

Per Serving: 196 calories; 4.2 g fat; 31.7 g carbohydrates; 5.6 g protein; < 1 mg cholesterol; 209 mg sodium. Full nutrition

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Read all reviews 3
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Great texture. Faint raspberry taste and slightly sweet. I think the 3 T of vanilla is way too much. I used 2 T and it was more than enough. Made good toast. Would be good with a spread of ...

I know what they say--don't rate it unless you make it exactly--so take my review with a grain of salt. I wanted a different style of white bread and the yogurt intrigued me. I didn't want a f...

I made this as written but with strawberry yogurt in place of raspberry. This bread is moist and slightly chewy, a little sweet without being overpowering. I personally liked the stronger vani...