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Strawberry Yogurt Quick Bread with Lemon Glaze

  • Author: Molly
  • Total Time: 1 hour
  • Yield: 8 servings 1x



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


For the Bread:

  1. Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper. Spritz lightly with nonstick spray.
  2. In a large mixing bowl, whisk together the lemon juice/zest, buttermilk, yogurt, oil, jam, vanilla, and egg until smooth. Whisk in the sugars.
  3. Stir in the 2 cups of flour, baking soda, and salt.
  4. 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.
  5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until golden brown and set in the middle.
  6. Allow the bread to cool in the pan for 15 minutes and then carefully remove from the pan to finish cooling.

For the Glaze:

  1. In a bowl, whisk together the lemon juice/zest and powdered sugar until smooth and drizzly.
  2. Pour the glaze over the bread while it is still warm.

Slice and serve!


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