This easy strawberry bread with yogurt recipe turns out a lightly sweetened quick bread loaf that’s dotted with sweet strawberries. This recipe is so simple to make. It’s perfect for beginners (or baking with kids) and experienced bakers alike. This bread is great for breakfast or snacking. Try it topped with peanut butter for a fun twist on PB and J.
For a quick bread that’s so easy to make, getting the recipe just right actually took me a lot of tries! Each version tasted great, but it was about getting the texture just right as the strawberries give off so much moisture, making the bread too soft and crumbly.
The winning combination was adding Greek yogurt, cutting back on the amount of strawberries, and making sure my strawberries were finely diced. If you don’t have Greek yogurt, try substituting an equal amount of sour cream. Here are some other Greek yogurt substitutes if that doesn’t work for your diet.
This sweet bread would be great topped with a simple glaze. Try the glaze recipe from my Blueberry Lemon Buttermilk Bread.
More Easy Quick Bread recipes to try:
- Blackberry Bread
- Downeast Maine Pumpkin Bread
- Chocolate Chunk Banana Bread
- Pina Colada Banana Bread
- Honey Beer Bread
Step by step instructions:
- Finely dice the strawberries.
2. Mix the dry ingredients, set aside.
3. In a separate bowl combine the Greek yogurt, buttermilk, vegetable oil, eggs and vanilla extract.
4. Add the wet ingredients to the dry ingredients.
5. Toss in the strawberries and gently fold them into the batter.
6. Bake for about an hour or until the top is lightly golden.
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt*
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely diced strawberries
Preheat oven to 350 degrees F. Grease a 9 x5 loaf pan with baking spray.
Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
In a separate bowl combine the Greek yogurt, buttermilk, vegetable oil, eggs and vanilla extract.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Gently fold the strawberries into the batter.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Substitutions: * Sour cream may be substituted for the plain Greek yogurt.
To Freeze: This bread can be baked ahead of time and frozen. To freeze, make as directed and allow to cool completely. Tightly wrap in plastic wrap and then place in a large ziploc bag with as much air removed as possible. This bread will keep for 1 month in the freezer.
To use after freezing, place the bread in the fridge until thawed, then slice and eat.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 225mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 5g
The Accidental Happy Baker is not a dietician or nutritionist, and any nutritional information shared is an estimate provided by Nutritionix. If calorie count and other nutritional values are important to you, we recommend running the ingredients through the nutritional calculator of your preference Calories can vary quite a bit depending on which brands were used.