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.
- 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 9x5 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.
Calories: 210kcal, Carbohydrates: 32g, Protein: 3g, Fat: 7g, Cholesterol: 15mg, Sodium: 208mg, Potassium: 58mg, Sugar: 16g, Vitamin A: 35IU, Vitamin C: 0.6mg, Calcium: 30mg, Iron: 1.1mg