Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 18, 2009 10:53 PM

How to substitute Fat Free Yogurt or Sour Cream in Quick Bread Recipes


I made some banana chocolate chip quick bread this week and the recipes called for 1/2 cup of yogurt. Everybody who tried the bread, loved it. I guess yougurt made the bread super moist. I have been searching for quick bread recipes that originally have either yougurt or sour cream in it, but I haven't find many. I would like to know if I can just simply alter quick bread recipes by adding none fat yougurt or sour cream, by doing so, what other adjustment need to be done at the same time to ensure the result comes out moist? Thank you.

  1. Click to Upload a photo (10 MB limit)
  1. Most quick bread recipes have some sort of liquid; in most cases, milk or buttermilk. You can substitute the same amount of yogurt or sour cream for them but I am not sure that will improve the result. Other recipes will have liquid (orange juice in orange tea bread or grated zucchini in zucchini bread) to give it moisture and the desire flavor, therefore, any substitution of yogurt/sour cream in place of this liquid will alter the taste of the finish product. Inherently, most good recipes for quick bread will yield a moist loaf, therefore, I don't see any reason to alter the recipe for moistness.

    1. Here's what I would do: take your existing recipe, reduce the amount of fat by a couple tablespoons, and do the same with the liquid in the recipe, then add the 1/2 cup of sour cream or yogurt.

      2 Replies
      1. re: LauraGrace

        Thanks, PBSF and Laura.

        Laura, what did you mean by liquid in the recipe??

        1. re: ijeny

          You know, the milk or buttermilk or whatever other liquid the recipe calls for. Just reduce that by a couple tablespoons (along with the fat -- butter or oil) as I said above, and add the yogurt or sour cream. Yum.

      2. yogurt, buttermilk and sour cream are all acidic and can change the way your leavening works. In the quickbreads that I make with sour cream, buttermilk or yogurt, the recipes call for both Baking powder and baking soda,

        You may find that the leavening needs will change when you change to the yogurt, et al