I had one of those weeks where every day felt like it should have been a day ahead. Monday felt like Tuesday, Tuesday felt like Wednesday, and so on…
That sort of week is exhausting. I barely cooked dinner this week. I’m ashamed to admit that a few dinners this week consisted of popcorn and Italian water ice. It was glorious in its own right, but probably not the best standard to set. L-A-Z-Y. But hey, that’s OK sometimes.
This quick bread made me feel a lot better. It’s loaded with sweet strawberries and topped off with a lemony glaze. Spring in bread form! If you weren’t feelin’ the green smoothie situation I posted yesterday, this may make it up to you. It’s perfect for breakfast, dessert, or just snacking. Plus! It’s on the healthier side. I cut down on the butter and subbed in Greek yogurt, and I also subbed out half the flour for whole-wheat pastry flour. The result is still light, fluffy, and moist. I wouldn’t judge, though, if you slathered a piece with sweet butter. Everything in moderation.
It’s quick to throw together (hence the term “quick bread”) and lasts all week long. It’s perfect with that morning latte or tea or as a late afternoon nibble. You really can’t go wrong.
Celebrate the start of the weekend with a fat slice of this. I know I’m going to.
Strawberry Yogurt Quick Bread with Lemon Glaze (makes 1 loaf)
½ stick unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup strawberry Greek yogurt (I used nonfat)
1½ cups fresh strawberries, diced
For the Lemon Glaze: (Optional)
Zest and juice of 1 lemon
¾ cup powdered sugar
1. Preheat the oven to 350°F and grease a 9 x 5 loaf pan.
2. In the bowl of your stand mixer (or using a hand mixer), beat the butter and sugar until soft and fluffy. Add the eggs, vanilla extract, and lemon zest and beat to combine.
3. Whisk together the flours, baking powder, baking soda, salt, and cinnamon in a separate bowl. Add a third of the dry ingredients to the butter mixture and beat to combine. Then, add half of the yogurt and beat to combine. Repeat until the flour and yogurt have been completely incorporated (you’ll end with the dry ingredients). Gently fold in the strawberries.
4. Pour the batter into the prepared pan and bake for 60-65 minutes, or until the bread is golden and cooked through. Place on a wire rack to cool before removing from pan.
For the Glaze:
(This is a completely optional step) Whisk together the lemon zest, juice, and powdered sugar until smooth and pourable. Drizzle the lemon glaze over top of the cooled bread and allow to set.
Slice the loaf and serve.