I’m real quick getting ready in the morning. I’m talking like alarm goes off at 6:46 (random I know) and I’m out the door by 6:58. I am also one of those people that can’t really function without breakfast so I love having things I can grab and go.
I came across this recipe by Peanut butter and Peppers for Strawberry Yogurt Bread and thought it would be perfect for those grab and go breakfasts! It’s not a very sweet bread, which I like. It tastes great with a tablespoon of peanut butter or even almond butter! Here’s a copy of the recipe below:
Strawberry Yogurt Bread
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Yield: 15 slices
Serving Size: 1 slice
A moist, light yogurt bread full of fresh strawberries.
1 Cup Greek Non Fat Plain Yogurt
1/2 cup of granulated sugar
2 eggs or egg substitute
1 Tbsp vanilla extract
1 Cup of Whole Wheat Pastry Flour
1 Cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup strawberries, chopped
1 Tbsp. Turbinado Sugar or Brown Sugar
Preheat oven to 350°
In a medium bowl, mix yogurt,sugar, eggs and vanilla extract until blended.
In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to over mix.
Fold in strawberries
Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. The batter will be thick.
Sprinkle with Turbinado sugar topping
Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Calories per slice: 103.9, Fat: .03, Cholesterol: 0, Sodium: 202, Potassium: 57, Carbs: 21, Fiber: 1.5, Sugar: 8, Protein: 4
I made this in one loaf instead of 3 minis and even though my cuteness factor was missing, it still came out great!
I love recipes with substitutions to make the nutritional content a bit better and yogurt is a great substitute for fat like oils and butter and still keeps the bread moist!