Strawberry Lemon Yogurt Bread

• 분량: 12 servings
• 활동 시간: 10 minutes
• 총 시간: 55 minutes

재료

1 cup whole wheat pastry flour

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup plain Greek yogurt

2 eggs (room temperature)

1/4 cup butter (melted and cooled)

3/4 cup cane sugar

1/4 cup fresh lemon juice + zest of 1 lemon

2 tsp vanilla extract

1 cup strawberries, sliced

1/2 cup powdered sugar

1 Tbsp fresh lemon juice

방향

Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.

Fold in the berries.. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.

Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.

Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

영양 정보

• 1회 제공량: 1 slice
• 칼로리: 183 kcal
• 지방 전체: 4.9 g
• 포화 지방: 2.7 g
• 콜레스테롤: 41.2 mg
• 나트륨: 72 mg
• 탄수화물 전체: 31.2 g
• 식이섬유: 2 g
• 총 당류: 16.3 g
• 단백질: 4.4 g