When Cate from Cate's World Kitchen posted her Strawberry Bread recipe, it just looked awesome. Strawberries were just starting to come in season and the markets were flooding with great looking berries. I ate a bunch and then made a few loaves of her bread. I added cinnamon and sprinkled some cinnamon and sugar mixture on top to add some extra zing. It's a great recipe and I'm definitely making it anytime I find myself with extra strawberries.
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 tsp cinnamon
1 1/2 cups fresh diced strawberries
cinnamon & sugar mixture
Preheat the oven to 350 F and grease an 8 x 4″ loaf pan.
Whisk together the flour, sugar, baking soda, salt, cinnamon 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. Sprinkle top with cinnamon & sugar mixture.
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.