Blueberry Apple Cinnamon Yogurt Bread

This Blueberry Apple Cinnamon Yogurt Bread is moist and doughy, packed with nutrition AND deliciousness!




  • 2 C spelt flour (check out this post for more info on spelt flour)
  • 1/2 C brown sugar
  • 1/2 C finely ground flaxseed
  • 1 Tbsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt


  • 1 C unsweetened applesauce
  • 1 C milk
  • 1/2 C plain yogurt
  • 2/3 C blueberries (I recommend using frozen wild blueberries)
  • 1 tsp. vanilla extract


Preheat oven to 325.

1) In two separate bowls, mix dry, then wet, then add wet to dry, stirring gently until evenly mixed.

2) Pour the batter into a 9 x 5 pan. Top with pumpkin seeds (optional — makes it look pretty!).

3) Pop it in the oven for 55 mins to 1 hour. Fork check to make sure it’s done!



Click here for the original post with lots more pictures!


  1. 1

    Last week our hostess at church asked for some ideas for deserts at our Wednesday Night Supper’s and I emailed her your recipe for Blueberry Apple Cinnamon Yogurt Bread, and I was amazed that she served it tonight. She must have quadrupled the recipe. Everyone raved about. Just wanted to let you know.

  2. 3

    This looks truly amazing! I just wanted to ask, is it possible to substitute applesauce with additional yogurt? And can sugar be substituted for agave nectar, or will that ruin the baking process? Thanks, I just stumbled across your blog and I like the recipes on here!

    • 4

      I would leave the applesauce in because it helps make it sweet since there’s almost no real sugar added! Using liquid agave vs. dry brown sugar might mess up the chemistry of it… honestly, I would just leave the recipe as is, but feel free to give the changes a try and let me know how it goes!

  3. 5

    Followed the link from your post on CNC…. I am so trying this as soon as possible!!! :) I love the addition of the pumpkin seeds on top!

  4. 6

    This was wonderful, just made it last night… having a slice for my afternoon snack right now! I think it would be really good with some peanut butter slathered on it too :)
    Thanks Anne!

  5. 8
    Molly L. says

    hi anne- do you think these would bake ok as muffins? just watch the baking time? i don’t think i could eat a whole loaf (or maybe i should rephrase- i definitely COULD but SHOULDN’T eat the whole loaf! :) so i’m hoping to be able to freeze & eat these individually.

    thanks for the recipe!

  6. 11

    This looked amazing but since I’m not a big blueberry fan I substituted my favorite fruit raspberries instead. It was so good!!! I took the suggestion from above and wrapped each piece up and stored them in my freezer. Perfect grab in the morning for work! Thanks for the great recipes.

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