Strawberry Yogurt Bread

strawberrybread Lately 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!

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.