Ingredients:

  • 1 cup (240g) Plain Full-Fat Greek Yogurt (unsweetened)
  • 4 large (200g) Eggs, room temperature
  • 1/4 cup (55g) Unsalted Butter, melted and cooled
  • 1 tsp (5g) Baking Powder
  • 1/2 tsp (3g) Fine Sea Salt
  • 1/4 tsp (1g) Garlic powder

Instructions:

  1. Preheat the oven to 350°F (180°C). Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the eggs and Greek yogurt together until the mixture is smooth, creamy, and completely blended.
  3. Slowly stream in the melted butter while whisking constantly to ensure the fat is emulsified and does not separate.
  4. Stir in the baking powder, salt, and garlic powder. Use a rubber spatula to fold the ingredients together until no clumps of baking powder remain.
  5. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 30–35 minutes. The bread is done when the top is mahogany-colored, the center springs back when lightly touched, and the internal temperature reaches 160°F (71°C).
  7. Allow the loaf to cool in the pan for 10 minutes before lifting it out via the parchment paper to cool completely on a wire rack.