If you’re looking for a high-protein, no-yeast bread recipe that’s simple, flavorful, and packed with wholesome ingredients, my Quick & Easy Greek Yogurt Cheese Bread is about to be your new go-to. Made with a blend of freshly grated cheeses, protein-rich Greek yogurt, and savory herbs, this quick cheese bread is a delicious way to elevate any meal—or enjoy all on its own.
If you like Greek yogurt recipes, be sure to try my Jalapeno Cheddar Greek Yogurt Cornbread as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Easy Greek Yogurt Bread
This cheesy Greek yogurt bread is not only easy to make (no kneading or rising time required!) but also made with better-for-you ingredients that add both nutrition and flavor. With no yeast in sight, it’s perfect for beginners or anyone short on time. Everything comes together in a single bowl, and in under an hour you’ll have a warm, fluffy loaf with a golden cheesy crust and herby garlic aroma that fills the kitchen.
Health Benefits & Nutritional Highlights
Let’s talk about the powerhouse ingredients in this bread:
- Greek Yogurt: This is the star of the show. Nonfat plain Greek yogurt is packed with protein, probiotics, and calcium, helping boost muscle repair, gut health, and bone strength.
- Organic All-Purpose Flour: Choosing organic flour helps reduce exposure to pesticides and additives while delivering the classic structure you expect in a bread.
- Three Types of Cheese (Cheddar, Mozzarella, Parmesan): Freshly grated cheese not only melts better but avoids anti-caking agents. Cheddar adds sharpness, mozzarella brings meltiness, and Parmesan gives that irresistible umami bite—all while contributing extra protein and calcium.
- Organic Eggs & Grass-Fed Butter: These healthy fats and proteins help round out the nutritional profile and contribute to that rich, satisfying flavor and texture.
Each slice of this Greek yogurt bread offers a protein-packed bite with crave-worthy cheesy goodness. It’s a wholesome alternative to traditional white bread or store-bought cheese loaves loaded with preservatives.
No Yeast? No Problem
This is a no yeast bread, also known as a quick bread. That means there’s no rise time and no kneading. Baking powder and baking soda do all the heavy lifting here, giving you a soft, fluffy crumb without the wait. It’s the perfect solution when you’re out of yeast or just want bread—fast. Additionally, Greek yogurt is rich in protein, calcium, and probiotics, making this corn bread not only delicious but also incredibly nutritious.
What You Will Need
- 2 cups flour (organic, all purpose)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 cup cheddar cheese (freshly grated)
- 1/2 cup mozzarella (freshly grated)
- 1/2 cup Parmesan (freshly graded)
- 1 1/4 cup plain, nonfat Greek yogurt
- 1/4 cup butter (grass fed, melted)
- 2 eggs (large, organic)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard-size loaf pan (approximately 9×5 inches) with butter or nonstick spray. Line the pan with parchment paper, leaving some overhang on the sides for easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, thyme, and oregano until well combined.
- Add Cheese: Add the freshly grated cheddar, mozzarella, and Parmesan cheeses to the dry mixture. Toss gently to coat the cheese evenly in the flour mixture. This helps prevent the cheese from sinking to the bottom during baking.
- Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the whisked eggs, Greek yogurt and melted butter, whisking until smooth and fully combined.
- Combine Wet & Dry: Use a rubber spatula or wooden spoon to gently fold the mixture together until a thick, uniform batter forms. Do not overmix.
- Transfer to Pan: Spoon the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10–15 minutes. Then, lift it out using the parchment paper and transfer to a wire cooling rack. Let it cool for an additional 20–30 minutes before slicing. Top with some melted butter if desired.
FAQ’s
Can I use whole wheat flour instead of all-purpose?
Yes you should be able to, although I have not personally tried. Just note that whole wheat flour will make the bread a bit denser. You may want to start with 1 ½ cups whole wheat flour and ½ cup all-purpose for a lighter texture.
Is this cheese bread gluten-free?
Not as written, but you can try substituting a 1:1 gluten-free baking blend for similar results.
Can I use low-fat or full-fat Greek yogurt?
Absolutely. Any plain Greek yogurt will work. Full-fat will make the bread richer, while nonfat keeps it lighter.
How do I store this cheese bread?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. It also freezes beautifully—slice and wrap for easy grab-and-go meals.
What should I serve this with?
It pairs perfectly with soups, salads, or eggs in the morning. Try it toasted with a smear of butter or avocado for a satisfying snack.
How To Store Leftovers
Once your Greek yogurt cheese bread has cooled completely, store any leftovers in an airtight container in the fridge for up to 5 days. For the best texture, I recommend slicing the bread before refrigerating—it makes it easy to grab a slice whenever you need one. To reheat, simply pop a slice in the toaster or toaster oven until warm and lightly crisped. That’s actually my favorite way to enjoy it—toasted to golden perfection! The edges get delightfully crispy while the cheesy center stays soft and savory. You can also reheat slices in the microwave for 10–15 seconds if you’re short on time, but for that toasty texture, the toaster is definitely the way to go.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This easy cheesy Greek yogurt bread is the ultimate savory comfort food—with a healthy twist. Whether you’re meal prepping for the week, serving guests, or just craving a cozy bite of homemade goodness, this recipe checks every box: high-protein, wholesome, and ridiculously easy. Happy baking!
Quick Greek Yogurt Cheese Bread
Description
If you’re looking for a high-protein, no-yeast bread recipe that’s simple, flavorful, and packed with wholesome ingredients, this Easy Cheesy Greek Yogurt Bread is about to be your new go-to. Made with a blend of freshly grated cheeses, protein-rich Greek yogurt, and savory herbs, this quick bread is a delicious way to elevate any meal—or enjoy all on its own.
Ingredients
Instructions
-
Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard-size loaf pan (approximately 9x5 inches) with butter or nonstick spray. Line the pan with parchment paper, leaving some overhang on the sides for easy removal after baking.
-
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, thyme, and oregano until well combined.
-
Add Cheese: Add the freshly grated cheddar, mozzarella, and Parmesan cheeses to the dry mixture. Toss gently to coat the cheese evenly in the flour mixture. This helps prevent the cheese from sinking to the bottom during baking.
-
Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the whisked eggs, Greek yogurt and melted butter, whisking until smooth and fully combined.
-
Combine Wet & Dry: Use a rubber spatula or wooden spoon to gently fold the mixture together until a thick, uniform batter forms. Do not overmix.
-
Transfer to Pan: Spoon the batter into the prepared loaf pan and spread it evenly with a spatula.
-
Bake: Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
-
Cool: Allow the bread to cool in the pan for 10–15 minutes. Then, lift it out using the parchment paper and transfer to a wire cooling rack. Let it cool for an additional 20–30 minutes before slicing. Top with some melted butter if desired.
Nutrition Facts
Nutrition Facts
Servings 16
Serving Size 1 slice
- Amount Per Serving
- Calories 149kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 4.3g22%
- Cholesterol 47.8mg16%
- Sodium 192mg8%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.5g2%
- Sugars 1.3g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
Hey Addie,
I have not tried using almond flour in this recipe. It is not a 1:1 swap so you’d really have to alter the wet to dry ratio and play around with it a bit!
Hey Faith! I haven’t tried, but I am sure you could. The dough does not take long at all to make though!
Hello! This looks delicious, but is there a way to make it low carb, like maybe using almond flour?
Can I make the dough the night before and then bake it the next day?