You're going to love this amazing strawberry bread: it's incredibly moist, soft, and bursting with juicy strawberries, yogurt, and hints of vanilla. It's so easy to make, not overly sweet, and so delicious!
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Bread, desserts
Cuisine: American
Keyword: Strawberry bread
Servings: 8
Calories: 271kcal
Author: Katia
Ingredients
1 ½ cup + 1Tbsp(200 grams)all-purpose flour
1 ½teaspoonbaking powder
⅛ teaspoonfine salt
2large eggs, at room temperature
½ cup(100 grams)caster or regular sugar (use a bit more if you like a sweeter flavor)(see notes)
½ scant cup(about 100 ml)vegetable or canola oil
1 cup(250 grams)Plain or Greek-style yogurt(see notes)
1 teaspoonvanilla extract
1 ½ cup(approx 200 grams)strawberries, diced and pat dry
JAM GLAZE
3tablespoonsStrawberry or apricot jam
Instructions
Preheat the oven to 350℉/180℃ degrees and place the rack in the middle position. Grease a 9x5x2.5 inch loaf pan with butter or simply line the pan with parchment paper.
Dice the strawberries and pat them dry with kitchen paper. Set aside.
In a bowl, whisk flour, baking powder, and salt until well combined.
In a large second bowl, beat eggs and sugar with a fork or a whisk until the sugar is dissolved. Then add oil, yogurt (at room temperature), vanilla essence, and stir until smooth and combined.
Add the dry ingredients to the wet ingredients, stir with a spatula until just combined. Do not overmix.
Using the same spatula, gently fold the diced strawberries into the batter, and trying to distribute them evenly.
Scrape the batter into the prepared loaf pan and smooth the top. Bake for about 40-45 minutes, until a skewer inserted into the center of the cake comes out clean.
When the cake is done, remove it from the oven and place on a wire rack to cool for about 10 minutes. Then remove the bread to a wire rack to cool completely.
To make the glaze, add about 3 tablespoons of apricot or strawberry jam to a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the strawberry bread straight away.
Slice, serve and enjoy with vanilla ice cream or sweet cream cheese.
Notes
Frozen strawberries: they work just fine. Cut the bigger strawberries into smaller pieces while they're still frozen (they break easily). Diced strawberries distribute themselves evenly throughout the cake, give more flavor, and look better than big mushy strawberries.
Sugar: you can increased the amount of sugar but adding an extra 1/4 or 1/3 cup of sugar if you prefer a sweeter strawberry bread.
Yogurt: a creamy yogurt with a "pourable" consistency (plain yogurt or Greek-style yogurt) works well. I find the real Greek yogurt is too thick and gives a denser texture.
All-purpose flour and whole-grain flour: you can use white whole wheat, light spelt flour, or all-purpose flour. The first two whole-grain flours are less refined, rich in fiber, and with a light texture similar to all-purpose flour. I prefer mixing light spelt flour and all-purpose flour.
Gluten-free: you can substitute all-purpose flour with rice flour
Baking the cake in a round pan rather than a loaf pan reduces the baking time (about 30 minutes are enough).
Keeps well for 4 days at room temperature, in an airtight container. Freezable.
NOTE:the nutritional values are for 1 slice and are estimates only.