Cherry Yogurt Loaf

Caroline Schiff’s Cherry Yogurt Loaf made with Ellenos Vanilla Bean yogurt is an absolute knockout, and a summer bake must make!

Ingredients: 

• 1 cup (113 g) frozen cherries, defrosted 
• 4 tablespoons (57 g) unsalted butter, softened at room temperature 
• 1 1/2 cup (300 g) granulated sugar  
• 1 teaspoon vanilla extract  
• Zest of 1 lemon 
• 1 large egg 
• 1 cup + 2 tablespoons (137 g) all-purpose flour  
• 1 teaspoon baking powder  
• ¼ teaspoon baking soda 
• 1 teaspoon kosher salt 
• 1 cup (227 g) + ¼ cup (56 g) Ellenos Vanilla Bean yogurt, divided  
• 1/2 cup (57 g) powdered sugar 
• Maraschino cherries to garnish, optional
   

Equipment: 

• 9” loaf pan 
• Mixing bowls 

Instructions 

1. Line a 9” loaf pan with a piece of parchment paper, creating a sling, and grease well. Preheat the oven to 350°F with a rack in the middle. Drain the cherries and pat them dry, removing as much liquid as possible. Roughly chop, and set aside.
2. In a bowl with a stiff spatula or in a mixer with a paddle attachment, mix the butter, sugar, vanilla, and lemon zest until uniform.
3. Add the egg and cream the mixture until fully incorporated, light, and fluffy.
4. Combine the dry ingredients in a bowl and whisk gently to break up any lumps. Add the dry to the butter mixture and mix gently, on low until just combined. Add one cup of Ellenos Vanilla Bean yogurt and the cherries and gently mix into the batter.
5. Transfer the batter to the prepared loaf pan and smooth it out into an even layer. Transfer to the oven and bake for about 1 hour, until set and golden brown on top. A cake tester or toothpick inserted into the center should come out clean. Remove from the oven and allow the loaf to cool in the pan while you make the glaze.
6. In a mixing bowl, combine the powdered sugar with the remaining 2 tablespoons of Ellenos yogurt. Mix until fully combined and no lumps remain.
7. When fully cooled, remove the loaf from the pan and place on a serving platter. Pour the glaze over the top, down the center, letting it run down the sides. Garnish with a few maraschino cherries if desired. Allow the glaze to set for 30 minutes. Slice and enjoy.