This easy strawberry quick bread is made with Greek yogurt, buttermilk, and fresh strawberries. It is tender, moist, and great for breakfast, brunch, or snacking.
Caleb and Maxwell were on a huge strawberry kick so Josh stocked up big time at the store. The boys ate a few and then decided to break up with strawberries. I don’t know what went wrong in their relationship, but they wouldn’t eat strawberries for a few days. So, I ate as many strawberries as I could and then I made Strawberry Bread. I wasn’t about to let the beautiful red berries go to waste and I am always looking for an excuse to bake, especially this Strawberry Quick Bread. It is my favorite!
I love making this bread because it is easy to whip up and it makes our house smell amazing, you can’t beat the smell of freshly baked bread.
The quick bread is made with Greek yogurt, buttermilk, oil, and an egg so it is super moist and has the perfect tender crumb. The juicy strawberries inside the loaf add the perfect amount of sweetness and add a nice pop of color too!
The bread isn’t overly sweet so I like to sprinkle Turbinado sugar over the top before it goes into the oven. When the bread is done baking, it has a pretty, sugary crust. Don’t skip this step because you will love the sweet crunch!
A few tips for this bread:
- I use all-purpose flour, but you can use whole wheat if you wish. I do recommend using white whole wheat flour or 1 cup all-purpose flour and 1 cup whole wheat flour so the bread still has a light and tender texture.
- You can use vanilla Greek yogurt instead of plain Greek yogurt. It will be a little sweeter and enhance the vanilla flavor.
- Vegetable oil, canola oil, and melted coconut oil all work well in this recipe.
- Use ripe, juicy strawberries for the best strawberry flavor!
- If the bread starts browning before the center is done, lightly tent the bread with aluminum foil while it is in the oven. I usually do this at 45 minutes, so make sure you check the bread while it is baking.
As soon as the Strawberry Bread came out of the oven Caleb and Maxwell came running into the kitchen. They wanted to know what I baked. I told them Strawberry Bread and they said they LOVED strawberries and wanted a piece. I guess they are back on good terms with strawberries because they both devoured their piece:)
Pick up a some fresh strawberries from the store and make this delightful Strawberry Bread. It is the perfect bread for spring and summer.
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This easy Strawberry Quick Bread is made with Greek yogurt, buttermilk, and fresh strawberries. It is tender, moist, and great for breakfast, brunch, or snacking.
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk
- 1/3 cup canola, vegetable, or melted coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 heaping cup chopped strawberries, plus 1 tablespoon flour
- 3 tablespoons turbinado sugar, for sprinkling on top
- Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the Greek yogurt, buttermilk, oil, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don’t overmix. Gently toss the strawberries in the tablespoon of flour and add them to the batter. Gently fold in the strawberries.
- Pour batter in prepared pan and sprinkle the top with turbinando sugar. Bake for 60 minutes, loosely covering the bread with aluminum foil after 45 minutes to prevent the top from getting too dark. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
Note-the bread will keep covered on the counter for up to 3 days.
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