Healthy Strawberry Honey Yogurt Bread Recipe

A loaf of strawberry yogurt bread with fresh strawberries and white flowers on top, one slice cut, displayed on a marble board with a teacup and striped napkin in the background. A delicious and healthy bread perfect for any occasion.

Healthy Strawberry Honey Yogurt Bread Recipe

This Healthy Strawberry Honey Yogurt Bread is a soft, moist quick bread naturally sweetened with honey and made with Greek yogurt, fresh strawberries, and a blend of whole wheat and all-purpose flour.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 212kcal

Author: Stephanie Wilson

Ingredients

½ cup cooking oil
½ cup Plain Greek Yogurt whole fat if possible
½ cup milk
⅓ cup honey
2 large eggs beaten
1 lemon for zest and juice
1 teaspoon vanilla extract
1 ½ cups all purpose flour + 1 tablespoon for tossing with the strawberries
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh strawberries chopped
optional: turbinado sugar or raw sugar for dusting the top before baking

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Instructions

Preheat the oven to 350℉ and lightly coat an 8½ x 4½ or a 9 x 5-inch loaf pan with nonstick spray.
Toss the chopped strawberries in 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking. Set aside.
In a large mixing bowl, whisk together oil, honey, yogurt, milk, eggs, 2 tablespoon lemon juice, and vanilla until smooth. Add the flour, whole wheat flour, baking powder, baking soda, salt, and 1 tablespoon lemon zest; mix until just combined. Then gently fold in the flour-tossed chopped strawberries.
Transfer the batter into the prepared baking pan, smooth the top, and sprinkle a bit of turbinado or raw sugar over the top if desired. Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean, with no wet batter clinging to it. If the loaf begins to brown too quickly, tent a piece of foil over the top at about 35-40 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Strawberries: Fresh strawberries are best in this recipe, but frozen strawberries can work in a pinch. Do not thaw before adding. Tossing the chopped strawberries with a little flour helps keep them from sinking in the loaf.
Baking: If the top begins browning too quickly, tent loosely with foil during the last 10 to 15 minutes of baking.
Cooling: Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Flavor: This loaf is only mildly sweet, making it ideal for breakfast, snacking, or afternoon tea.

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