The good news is that while you can, of course, snack on fresh or frozen berries all year round, late spring and early summer are peak season for strawberries, which means* right now* is the perfect time of year to munch on (and bake with) them.
“Peak-season berries are one of the healthiest fruits to enjoy right now because they’re packed with heart-healthy antioxidants like flavonoids and ellagic acid, both of which help fight heart disease. excess inflammation in the body,” says a dietitian. Kelly Jones, MS, RD, CSSD, LDN. “Strawberries are also high in soluble and insoluble fiber, contain very little sugar, and are an excellent source of vitamin C.” In fact, just eight berries will meet all of your daily vitamin C needs, she adds. “Although we’re lucky to be able to find strawberries in the supermarket all year round, the flavor and texture in spring and summer can’t be beat,” Jones says.
Our favorite way to put them to work is, without a doubt, this strawberry bread recipe of Erin Clarkthe recipe developer and blogger behind Well plated. It’s fruity, sweet and will give you no reason to miss strawberries in season. Plus, as long as you have Greek yogurt in the fridge, you probably already have all the other ingredients in your pantry. So it’s a great last-minute recipe to keep in your back pocket. everything all summer.
Health Benefiting Ingredients in This Strawberry Bread Recipe
1. Whole wheat white flour
According to Jones, this type of flour actually has a similar nutritional profile to heart-healthy whole-wheat flour, but tastes similar to the all-purpose flour you’re probably used to cooking with. “It offers energy in the form of complex carbohydrates, as well as fiber, protein and iron,” she adds. There are actually five grams of fiber and nine (!) grams of protein per slice of this bread, which is reason enough to call it a balanced breakfast.
2. Greek yogurt
The half cup of Greek yogurt will add a little protein to each slice of bread, as well as calcium to boost your bone health, Jones says. “I recommend topping your slice of strawberry bread with a few fresh berries and some Greek yogurt to boost the flavor and nutrition even more,” she recommends.
According to Jones, this anti-inflammatory spice helps keep blood sugar levels stable. “Not to mention it’s delicious, especially with vanilla,” Jones adds.
The eggs in this recipe give the bread its deliciously chewy texture, plus they provide protein, choline, and vitamin D.
5. Coconut oil
The subtle flavor of coconut pairs perfectly with strawberries, and it’s a great vegetable substitute for butter.
strawberry bread recipe
Makes 8 slices
For the strawberry bread:
1 1/2 cups white whole wheat flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
3 tablespoons coconut oil, melted and cooled to room temperature (or canola oil)
1/2 cup plain fat-free Greek yogurt plus 2 tbsp, at room temperature
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups diced strawberries
For the vanilla frosting (optional):
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon of milk
1. Preheat oven to 350°F. Lightly grease an 8×4-inch loaf pan with cooking spray. Line with parchment paper so you have a few sticking out the sides like “coves” then grease lightly again. Put aside.
2. In a medium bowl, combine white whole wheat flour, cinnamon, salt and baking soda. In another bowl or large measuring cup, combine the sugar and melted coconut oil (this will help prevent the oil from resolidifying). Stir in Greek yogurt, eggs and vanilla extract.
3. Add the wet ingredients to the dry ingredients, then mix by hand with a rubber spatula, until evenly combined. Do not overmix. The batter will be very thick. Add the diced strawberries.
4. Scrape the mixture into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. After 30 minutes, lightly cover the bread with foil to prevent it from browning too quickly, then continue baking as directed.
5. Remove pan from oven, uncover, then place pan on wire rack. Let the bread cool completely in the pan before slicing it (or slice it hot and have yummy, messy strawberry bread chunks).
6. For the vanilla frosting: Whisk all the ingredients together (powdered sugar, vanilla and milk) in a small bowl until smooth. Add more sugar/milk if you want thicker or thinner icing. Remove the bread from the pan and baste the top before serving.
Once done, Clarke recommends storing strawberry bread in an airtight storage container at room temperature for up to three days. You can also freeze the bread in an airtight freezer safe container for up to three months. Just let it thaw overnight in the refrigerator before serving.
Want another delicious strawberry breakfast recipe idea? Don’t sleep on this spicy strawberry shortbread parfait:
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