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!
1/2 scant cup(80-90 grams)vegetable oil(I used expeller-pressed canola oil)
1 cup(250 grams)Plain or Greek-style yogurt(see notes)
1 tspvanilla extract
1 ½ cup + 1Tbsp(200 grams)all-purpose flour or white spelt flour
1 ½ tspbaking powder
1/8 tspfine salt
1 ½ cup(approx 200 grams)strawberries, diced
3 TbspStrawberry or apricot jam
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.
In a bowl, beat eggs and sugar with a fork or a whisk. Then add oil, yogurt (not cold), vanilla essence, and whisk to a smooth consistency.
In a second bowl, whisk flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, stir with a spatula until just combined. Do not overmix.
Fold the diced strawberries gently into the batter, using a spatula 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. You can serve it plain or glazed with jam. I glazed it brushing some warm strawberry jam on top (see notes)*. Enjoy!
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 reduce the amount of sugar a little bit further, 1/3 cup sugar (about 75 grams) works just fine if you prefer a less sweet strawberry cake.
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.
Eggs: to avoid a curdling batter, possibly use eggs at room temperature and make sure the yogurt is not too cold.
Do not overmix the batter because working flour too much can produce gluten, which creates a dense and rubbery cake.
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.
Fruit glaze: put 3 tablespoons of apricot or strawberry jam into 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.
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.