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Strawberry Yogurt Loaf

This strawberry yogurt loaf is a simple, rustic baked good that combines fresh strawberries and tangy Greek yogurt to create a moist, tender crumb with bursts of fruity juice. The loaf features a slightly uneven crumb and a beautifully marbled swirl of berry juices, making it a bright, summery treat perfect for breakfast, brunch, or teatime. Its unpolished charm and vibrant flavor make it an effortless yet satisfying homemade dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder ensure it's fresh for good rise
  • pinch salt
  • 1 cup ripe strawberries hulled and chopped
  • 1 cup Greek yogurt full-fat preferred
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup melted butter or neutral oil
  • additional chopped strawberries reserved for swirling or topping

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper
  • Toothpick or Skewer
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until evenly combined.
  3. In a separate bowl, mash the ripe strawberries until mostly smooth, leaving some small chunks for texture.
  4. Add the Greek yogurt, granulated sugar, egg, and melted butter to the mashed strawberries. Whisk until the mixture is smooth, fragrant, and well combined.
  5. Pour the wet mixture into the bowl with the dry ingredients, gently folding with a spatula just until no dry flour remains. Do not overmix to keep the loaf tender.
  6. Gently fold in an additional handful of chopped strawberries if desired, for extra bursts of berry juice and flavor.
  7. Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. If you reserved extra strawberries, swirl or sprinkle them on top for a rustic look.
  8. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out moist but not wet. Cover loosely with foil if it browns too quickly.
  9. Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, transfer to a wire rack and cool completely before slicing.
  10. Slice the loaf with a serrated knife once cooled, revealing a tender crumb with streaks of berry juice. Serve at room temperature, enjoying the bright, summery flavors.

Notes

For extra flavor, brush the top with a little strawberry jam or honey while warm to add shine and sweetness. Use ripe, fragrant strawberries for the best burst of flavor. Let the loaf cool fully before slicing to ensure clean cuts and a tender crumb.