Ingredients
Scale
For the Bread:
- Zest and juice of ½ a lemon (reserve the other half for the glaze)
- ½ cup buttermilk
- ½ cup plain Greek yogurt
- ⅓ cup avocado oil (or other neutral oil)
- 1 tablespoon strawberry jam
- 2 teaspoons vanilla extract
- 1 large egg
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 cups all-purpose flour, plus 1 additional tablespoon
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups chopped fresh strawberries
For the Glaze:
- Zest and juice of ½ a lemon
- 1 cup powdered sugar
Instructions
For the Bread:
- Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper. Spritz lightly with nonstick spray.
- In a large mixing bowl, whisk together the lemon juice/zest, buttermilk, yogurt, oil, jam, vanilla, and egg until smooth. Whisk in the sugars.
- Stir in the 2 cups of flour, baking soda, and salt.
- Toss the strawberries with 1 tablespoon of flour and then fold the strawberries into the batter, being careful to not break them up too much.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until golden brown and set in the middle.
- Allow the bread to cool in the pan for 15 minutes and then carefully remove from the pan to finish cooling.
For the Glaze:
- In a bowl, whisk together the lemon juice/zest and powdered sugar until smooth and drizzly.
- Pour the glaze over the bread while it is still warm.
Slice and serve!
Notes
This bread will keep well wrapped and at room temperature for 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: quick bread
Keywords: strawberry yogurt quick bread, strawberry lemon quick bread, strawberry yogurt bread, lemon strawberry bread