When I stumbled upon this recipe a few weeks back, I knew I had to give it a try! I was not disappointed —
The original batter recipe called for sour cream — I used strawberry fruit bottom yogourt as that’s what I had on hand. It turned out great! I also opted to use the cinnamon, because I love it — and I didn’t use the vanilla because I don’t have any, (but I will be making some DIY extract soon!)
Strawberry Yogourt Quick Bread
Preheat oven to 350F/180C while making your batter.
- 1/2 cup butter, softened
- 3/4 cup organic sugar, or 1/2 cup honey
- 3 eggs
- 1/2 cup organic yogourt, or organic sour cream
- 1 tsp vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 cups strawberries, diced (fresh or frozen)
- 1/2 cup strawberries, finely chopped or coarsely mashed
- 2 cups powdered/confectioners sugar
- 1 tbsp lemon juice
For the batter:
Cream the butter and sugar in a bowl.
Beat in the eggs, one at a time.
Add yogourt or sour cream, and vanilla if you’re using it.
In a separate bowl, combine dry ingredients.
Slowly add dry mixture to your mixing bowl, followed by the 2 cups of diced strawberries.
Pour your batter into a greased 9×5 loaf pan and bake in a preheated 350F oven until a toothpick inserted into the loaf comes out clean; approximately 50 – 60 minutes.
For the strawberry glaze:
Mix mashed berries, lemon juice, and confectioners sugar together until the sugar has melted into a thick sauce. Drizzle over the cooled loaf.
Option 1: Reduce berries to 1.5 cups — Add 1/4 cup fruit preserves to your batter in the loaf pan and mix lightly before baking. I used some of my strawberry-pineapple-rhubarb chia seed jam for added pizzazz. This may add a bit more moisture to your batter so it may require a few minutes extra baking time. Beware of over-browning.
Option 2: Substitute your favourite berries or fruits for the strawberries. Don’t be afraid to adjust to your liking!