Strawberry Yogurt Bread

strawberrybreadLately I’ve been working a lot of early morning shifts, so I wanted to make something I could easily pack for breakfast. Bonus points for something that could be created from the contents of our fridge (and pantry). My default is our House Banana Bread, but I didn’t have any bananas and thought it would be fun to make something seasonal. BTW, I’m so excited for berry season! (One of the best parts of summer, IMO.)

The result was this Strawberry Yogurt Bread. Since this was envisioned as a breakfast bread, my goal was for something not too sweet and reasonably healthy (minimal oil/butter, some whole grains). I’m quite happy with how this turned out, and three days later it’s almost finished…so that’s that! Next time, I might try walnuts or pecans in place of the nuts, or swapping out the strawberries for blueberries or whatever berry is lurking in the fridge. We had a partial tub of sour cream in the fridge, so that got added in — but if you don’t have that lying around, I think you could easily add another 1/4 cup of oil or replace with more yogurt. Yay flexible recipes!

Strawberry Yogurt Bread

Makes 1 9×5 loaf

Ingredients

  • 1/2 c plain Greek yogurt (I used fat free)
  • 1/4 c sour cream
  • 1/4 c vegetable oil
  • 1/4 c granulated sugar
  • 1/4 c dark brown sugar
  • 2 eggs, room temperature
  • 1 Tbsp vanilla extract
  • 1 1/3 c all purpose flour
  • 2/3 c whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 c strawberries, chopped
  • 1 handful sliced almonds

Topping:

  • 1 Tbsp. Turbinado Sugar
  • 1 strawberry, sliced

Method

  • Preheat oven to 350°.
  • In a medium bowl, mix yogurt, sour cream, oil, sugar, eggs and vanilla extract until blended.
  • In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
  • Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to overmix.
  • Fold in strawberries and almonds.
  • Spoon batter into a greased and floured 9×5-inch loaf pan. The batter will be thick.
  • Arrange sliced strawberry on top, and sprinkle with turbinado sugar.
  • Bake for 50 minutes to 1 hour, or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Strawberry Rhubarb Cobbler

cobblerOne of my favorite parts of spring is the opening of local farmer’s markets. We have two near our house, one of which started up a couple weeks ago. Last week rhubarb was for sale, and I bought some not quite knowing what I’d do with it. After perusing our fridge contents — part of a tub of sour cream, strawberries, butter, half a lemon — I settled on a cobbler with a sour cream biscuit topping. It was a lovely sweet-tart spring dessert, perfect with a scoop of vanilla ice cream.

Strawberry Rhubarb Cobbler

Serves 6-8

Topping Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces (I like to cut butter into pieces and freeze for about 1/2 an hour before making dough)
  • 1/2 cup plus 1 tablespoon sour cream

Filling Ingredients:

  • 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
  • 3 1/2 cups (about 1 pound) strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light or dark brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup quick-cooking tapioca

Method

Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in sour cream. Knead in bowl until a biscuit-like dough forms, 5-7 turns (do not overmix).

Stir together filling ingredients in a large bowl. Pour into an 9-inch pie dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over fruit.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for pie dish. Let cool for at least 1 hour.