Healthy Blackberry Coconut Yogurt Bread

This healthy and delicious bread is full of fresh blackberries and delicious coconut flavor, thanks to coconut  yogurt and coconut oil.

Blackberry Coconut Yogurt Bread |

Blackberries and coconut, in the winter? Why not! I am channeling the tropics this weekend, trying to pretend that I am lying on a beach somewhere warm rather than looking out at a cold gray city skyline. And nothing says tropical more than coconut!

I am currently obsessed with this Chobani coconut  yogurt. Have you tried it? It is so creamy and coconutty – it kind of makes me feel like I’m eating ice cream! And no, they are not paying me – I just really love this yogurt! So when I was eating some the other day, I thought why not bake this delicious flavor into something? And so I came up with this blackberry coconut bread.

Blackberry Coconut Yogurt Bread |

Blackberry Coconut Yogurt Bread |

It is no secret that I LOVE baking with yogurt. It seems like anytime I make a muffin or quickbread or doughnut, I am adding yogurt to the batter. I just love the texture it gives to baked goods – it makes them so light and moist without adding more fat. Plus, you can add so much flavor to your baked goods by using flavored yogurt.

Blackberry Coconut Yogurt Bread |

Blackberry Coconut Yogurt Bread |

This bread is just full of healthy ingredients. Greek yogurt for tons of filling protein. Blackberries, which are chock full of vitamin C and fiber. Whole wheat pastry flour for both fiber and protein. And coconut oil, which is full of healthy fat and has been called a superfood lately.  Now that is a winning breakfast combo in my opinion! Or snack. Or dessert. I eat this bread at any and all times of day.

A word about whole wheat pastry flour.  It has a finer texture than regular whole wheat flour, which gives you the whole wheat flavor and nutrition you are looking for without the coarse and gritty texture that can sometimes come from whole wheat flour.  I really love it for baking.  I order mine from King Arthur Flour.  It might seem annoying to have to buy yet another type of flour, but I think it is worth it in recipes like this. It makes it so tender!

Blackberry Coconut Yogurt Bread |

Blackberry Coconut Yogurt Bread |

And, of course it tastes absolutely delicious! This bread is fruity and tropical. The coconut flavor from both the coconut yogurt and the coconut oil really stand out, and it pairs so well with the sweet and juicy blackberries. It is really simple to whip up.

But I will say with this and any quickbread, you want to let it cool completely before cutting it. I have learned this the hard way several times! If you cut this bread when it is warm, it will fall apart. Plus, it keeps cooking a bit as it sits out. Sometimes with quick breads the middle seems slightly underdone, but as it sits it will become firm. And even if it is a little gooey in the middle, I don’t mind – those are my favorite bites!

My favorite way to do quickbreads lately is to make it the night before so that the next morning it is ready to go for a quick, easy, and delicious breakfast.

Blackberry Coconut Yogurt Bread |

Blackberry Coconut Yogurt Bread |

Healthy Blackberry Coconut Yogurt Bread

Healthy Blackberry Coconut Yogurt Bread

This healthy and delicious bread is full of fresh blackberries and delicious coconut flavor, thanks to coconut yogurt and coconut oil.


  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/3 cup coconut oil
  • 2 large eggs, at room temperature
  • 1 cup coconut yogurt (I used Chobani), at room temperature
  • 1 teaspoon vanilla
  • 1 cup blackberries tossed in 1 tsp flour


  1. Preheat oven to 350 degrees F. Spray a 9x5inch loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flours, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together sugars, oil, and eggs until well combined. Add in the yogurt and whisk until fully incorporated and no lumps remain. Whisk in the vanilla.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blackberries.
  5. Spoon the batter into the prepared pan, spreading it evenly.
  6. Bake for 40 - 50 minutes. If it appears to be browning too quickly before the center is cooked, tent with foil. Let it cool in the pan for about 10 minutes, then transfer the bread to a wire rack to cool completely.


To bring eggs to room temperature quickly, put them in a bowl of warm water for about 5 minutes. To bring yogurt to room temperature quickly, microwave for 30 seconds, stir then test with your finger. If it still feels cold, microwave in 10 second intervals until it is lukewarm.

Want more coconut recipes?

Healthy Pineapple Coconut Smoothies

Healthy Pineapple Smoothies

Carrot Coconut Soup

Dark Chocolate Chip Coconut Oil Cookies


Related posts:


  1. says

    This looks so moist and tender. I love fruit bread, I tend to make a loaf using whatever yoghurt and fruit is left over. Such a great snack or breakfast. I’ll be sure to give this one a go next time I have some excess blackberries. :)

  2. says

    Coconut greek yogurt? Where has this been my whole life?? And this bread – have I mentioned I love sweet breads and muffins? This is so pretty and perfect for any craving!

    • says

      I hope you can find this yogurt at your store, because you are going to love it!!! Although I do wish it was the 0% fat kind, but oh well! Hope you’re having a great weekend!

    • says

      Thanks, Chris! I am a yogurt addict – I just feel a little bit healthier about all the baking that I do if I throw some yogurt in the batter!

  3. says

    Can I come to this magical tropical island with you? It’s guys all the things a summer escape should have. Coconut and blackberries go well together I think!! I love the new coconut chobani yogurt. I don’t think they can pay me enough to eat and bake with it. This bread looks so delicious and moist!! Will love a slice right now :)

    • says

      Let’s go on a tropical vacation together!! Or at the very least, we can bake with coconut and dream about it. Thanks for stopping by and hope you have a great week!

  4. says

    This looks so delicious!! I could really go for a slice right now!! YUM! Thanks for sharing this lovely recipe with us and I hope that you have a great weekend :)

    • says

      Hi Chrissy – I like to actually bake the bread the night before! I’ve never tried making the batter but I don’t think that would work well.

  5. says

    Blueberry + coconut is such a classic combination! I haven’t tried the coconut Chobani but I’m adding it to my shopping list for sure. I agree with you about the ww pastry flour–totally irreplacable in baking recipes! Love!

  6. says

    Please … continue channeling the tropics! The sky is grey, the ground is covered with snow, and my poor little toes haven’t been warm in months! It’s coooollllddd!!

    I for sure need to whip up a batch of this goodness – I love the blackberries in it – can’t wait to try this! :)

  7. says

    I love these types of easy breads that, as you say, you can make and then grab for brekky and go the next morning! I bet this is lovely and moist with the addition of the Greek yoghurt! I think I’d be tempted to add some desiccated coconut to this, too 😉

  8. says

    This bread looks awesome! Wish I’d had a big slice with my coffee this morning. Love that you’re “channeling the tropics” with this recipe. I think everyone could use some more tropics, haha. :)

  9. says

    Oh my, this looks perfect! Love that moist crumb. And I always think of tropical fruit as season-less… I mean, it has to come from far away anyway–mangoes in February? YES!

  10. says

    This bread looks incredible! I love coconut and add it everywhere I can, and I have tried chobanis coconut yogurt. It’s so coconutty and creamy! Love the blackberries in here, too — we can all use a little tropical flair about now.

  11. says

    Sounds amaaaaazing! I could so use a tropical treat right about now! I love blackberries and this bread looks insanely moist. Great tip about the whole wheat pastry flour too, I’ve seen it in a lot of recipes but didn’t really know what all the fuss was about. Thanks!


Leave a Reply to Beth @ bethcakes Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>