Red Currant Lemon Yogurt Mini Loaf

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Red Currant Lemon Yogurt Mini Loaf – A soft little pale yellow mini-loaves flavored with ruby red currants and lemon zest with the right amount of sweetness for a delicious breakfast on a blissful morning.

Merry Christmas!

What else you need than a snowy Christmas. Past few days has been really tiring with fever and cold. My nose was completely blocked and I couldn’t feel the odor and I couldn’t feel the taste of food. I had plans of baking goodies for this Christmas season but then, cold drove me crazy and I was bedridden with the temperature rising in the late evenings, sipping warm liquids and curled up within the comforter. What may come, the foodie in me never sleeps!

So here I am with a simple yet delicious soft breakfast mini loaves with red currants and lemon zest for festive mornings. Mmmm…. It feels like Christmas Morning now!

I adapted the recipe from Crumbblog


  • 1 ½ cups All-Purpose Flavor
  • ½ cup Plain Whole Milk Yogurt
  • ½ cup Canola Oil
  • 3 Large Eggs
  • ¾ cup Sugar (I reduced the amount. The original recipe calls for 1 cup)
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 tablespoon Grated Lemon Zest
  • 1 cup Fresh Red Currants


  • Preheat Oven to 350F
  • Grease the loaf pan with non-stick baking spray. You can use any types of pan you prefer.
  • In a bowl, add eggs, yogurt, canola oil, and sugar. Whisk them together until they are combined well and turns out smooth.
  • In another bowl, add flour, salt, baking powder, lemon zest and combine them together.
  • Add the dry ingredients to the egg mixture and combine them together, until the batter is without lumps, smooth and silky.
  • Pour the batter into the greased pans. Fill the pans only to the 3/4th level.
  • Now, scatter the red currant berries on top of the batter evenly.
  • Bake in the preheated oven until the edges turn pale yellow and a toothpick inserted in the center of the pan comes out clean without any batter, for about 20-30 minutes.
  • Remove the loaves from the oven and cool them on the cooling rack for about 20 minutes.
  • Run the knife along the edges of the pan, then turn out and scoop out the loaf from the pan.
  • Serve warmly or once it is cooled down completely as per your desire.
  • I prefer them warm with a hot cup of coffee.

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