Passionfruit Yogurt Loaf

This Passionfruit Yogurt Loaf is a tangy, soft and tender cake with pops of passionfruit throughout.

Course Breakfast, Brunch, Dessert

Cuisine American, Hawaiian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 175kcal

Author Michelle

Ingredients

3 large eggs
60 ml avocado oil
65 g granulated cane sugar * see note below
180 ml plain yogurt full-fat
120 ml passionfruit puree + 1 tablespoon cornstarch if using fresh passionfruit pulp/puree
1 teaspoon vanilla extract
zest of 1 lemon
245 g cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt

Metric - US Customary

Instructions

Preheat oven to 350°F/177°C.
Line an 8" by 4" loaf pan with parchment paper.
In a large bowl, whisk together the eggs, oil, sugar, yogurt, passionfruit puree, vanilla extract and lemon zest.
Sift in the cake flour, baking powder, baking soda, sea salt.
Use a large spatula to fold the dry ingredients into the wet ingredients, just until the mixture is combined.
Transfer the cake batter into the prepared loaf pan. Give it a few taps to release any trapped air bubbles.
Bake at 350°F/177°C for 55-60 minutes, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
Remove from pan and let cool on a wire rack.
Slice and enjoy.

Notes

Note: The store-bought passionfruit puree I used has added honey (sweetener) and thickener, so if you're using fresh unsweetened passionfruit, you may need to increase the amount of sugar to compensate.

Nutrition