To say that I am behind in blogging is an understatement. This is a recipe that I tried a couple of months ago but I had to share with you. So it may be a little bit late in the season for strawberries in some part of the country, but if you can still get gorgeous strawberries from your local markets… this is a recipe that you should try. I’m always in the lookout for new quick bread recipe that uses fruits, not too sweet, but hearty… and this one fits the bill. Let me know if you agree!!
Adapted from Cate’s World Kitchen
1/4 cup plain yogurt
1/4 cup vegetable oil
2 tsp pure vanilla extract
1 -1/2 cups white whole wheat flour
2/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 -1/2 cups fresh diced strawberries
Preheat the oven to 350 F and grease an 8 x 4″ loaf pan.
Whisk together the flour, sugar, baking soda, salt and baking powder in a large bowl.
In a separate bowl, beat the eggs until the evenly yellow (but not frothy). Stir in the yogurt, oil, and vanilla and stir until evenly mixed. Pour into the dry ingredients and mix until there are no longer traces of flour. Gently fold in the strawberries, then pour into the prepared pan.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then run a sharp knife around the bread and turn out onto a wire rack to cool completely before slicing.