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Strawberry Yogurt Loaf

This moist and tender loaf combines fresh strawberries and tangy Greek yogurt for a comforting homemade treat. The batter is simple to mix, with minimal equipment, resulting in a beautiful golden loaf studded with juicy fruit. Perfect for breakfast or a quick snack, its soft crumb and fruity bursts make every slice feel special.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder ensure fresh for good rise
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup plain Greek yogurt thick and creamy
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 cup fresh strawberries hulled and chopped

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
  3. In another bowl, combine the sugar, Greek yogurt, melted butter, and eggs. Whisk everything together until the mixture is smooth, slightly frothy, and well-blended—this fills your kitchen with a sweet, tangy aroma.
  4. Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to overmix; just stir until the batter is combined with a few lumps remaining for a tender crumb.
  5. Hull and chop the strawberries into small pieces, then gently fold them into the batter. This distributes the juicy fruit evenly without crushing it, ensuring bursts of sweetness in every bite.
  6. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Press a few additional strawberry slices on top for a pretty, fruity finish.
  7. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Start checking at 45 minutes to prevent over-browning.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
  9. Slice with a serrated knife, revealing the moist crumb dotted with juicy strawberries. Serve warm or at room temperature, perhaps with a smear of butter or a drizzle of honey for extra indulgence.

Notes

For an extra flavor boost, add a splash of vanilla extract to the wet ingredients. You can also substitute frozen strawberries—just thaw and drain them well before folding into the batter.