Strawberry Bread with Greek Yogurt

Hey Everyone! Happy May! How did this happen?! Sometimes it feels like the days and weeks just drag on, and other times, it feels like life is speeding ahead at a thousand miles an hour. It definitely feels like the latter is happening around here these days, and I can’t believe that the summer is almost here! I wanted to stop by and share this Strawberry Bread with Greek Yogurt recipe with you today, since it’s the perfect “almost summer” quick & easy recipe, and with strawberry season coming up soon, it’s a great seasonal quick bread to make! Greek yogurt is one of my favorite things to bake with, because it always keeps cakes and breads so moist. I always use it in banana bread, and it works great in other quick breads too! You could of course use other berries, like blueberries, raspberries or blackberries in this recipe instead, and even do a simple confectioners’ sugar glaze on top… that’s the great thing about quick breads, you can add whatever looks good in your fridge or pantry! Here’s how to make this strawberry bread…

STRAWBERRY BREAD WITH GREEK YOGURT
*Makes 1 loaf*
(Adapted from The Smitten Kitchen)

YOU WILL NEED
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3 eggs
1/2 tsp pure vanilla extract
1 cup plain Greek yogurt (I use fat free yogurt)
1/2 cup vegetable oil
1 – 1 1/2 cups fresh strawberries + 1 tbs all-purpose flour

DIRECTIONS

1. First, preheat your oven to 350 deg F, and grease (or line with parchment paper) a standard sized loaf tin. In your electric mixer bowl, whisk together the sugar, eggs, pure vanilla extract, vegetable oil and Greek yogurt. Once you have a smooth, creamy mixture, sift in the flour, baking powder and salt, and mix until you have a smooth batter.

2. Chop your fresh strawberries into small pieces (about the size of blueberries), then gently toss them with the tbs of all-purpose flour (this will prevent the strawberries from sinking to the bottom of the loaf as it bakes). Using a spatula, gently fold the strawberries into the batter (reserving a couple to sprinkle on top of the loaf), then pour it into your prepared loaf tin. Sprinkle the remaining strawberries on top, then bake the bread for 50 minutes to an hour, until an inserted toothpick comes out clean! (If the bread browns too much as it bakes, simply cover it with some foil to prevent burning.) Let cool before slicing.

Happy Baking, Everyone!
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