Get ready to indulge in a slice of sunshine with our delightful Strawberry Lemon Yogurt Bread! This moist, flavorful loaf combines the tangy zest of fresh lemons with the sweetness of juicy strawberries, creating a perfect harmony that will awaken your taste buds. Whether you're looking for a scrumptious breakfast treat or a delightful afternoon snack, this recipe is sure to impress family and friends alike. With just a few simple ingredients and minimal prep time, you’ll be on your way to baking a loaf that’s not only delicious but also bursting with vibrant flavors. Trust us, you won't want to miss out on this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easier removal.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended and set aside.
- In a large mixing bowl, whisk together the sugar, plain yogurt, and vegetable oil until smooth and creamy.
- Add the eggs one at a time, whisking well after each addition until the mixture is fully combined and smooth.
- Stir in the lemon zest, ensuring it is evenly distributed throughout the mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure the batter is evenly spread out.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the bread once it has cooled, and enjoy it as a delightful breakfast or snack. Store any leftovers in an airtight container at room temperature for up to three days.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh strawberries and organic lemons. The quality of your ingredients will significantly enhance the taste of your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so it's okay if there are a few lumps in the batter.
- Zest with Care: Make sure to zest only the yellow part of the lemon; the white pith underneath can be bitter. A microplane grater works wonders for getting fine lemon zest.
- Cool Properly: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent it from falling apart and ensures a nice texture.
- Storage Tips: To keep your Strawberry Lemon Yogurt Bread fresh, store it in an airtight container at room temperature. It stays delicious for up to three days, but trust us, it won’t last that long!
Nutrition Facts
Calories: 190kcal
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
