Recipe by Julie Balsamo, MS, RDN for Wyman's
Servings: 10
Total Cook Time: 1 hour
Ingredients:
For the loaf:
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1 ½ cups Wyman’s Frozen Strawberries, chopped & defrosted
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2 cups all-purpose flour + 2 tbsp for dusting strawberries
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3/4 cup sugar
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2 1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup plain full fat Greek yogurt
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1/2 cup buttermilk
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1/2 cup coconut oil, melted
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2 large eggs
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1 tsp vanilla extract
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Zest of 1 lemon
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1 tbsp fresh lemon juice
For the glaze:
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1 1/2 cups powdered sugar
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2-3 tablespoons lemon juice
Directions:
For the loaf:
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Preheat oven to 350 degrees F and grease a 9 x 5 loaf pan with coconut oil or baking spray.
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In a large bowl combine flour, sugar, baking powder and salt.
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In a second bowl, mix the coconut oil, eggs, lemon juice, lemon zest, vanilla extract, Greek yogurt and buttermilk.
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In a third bowl, toss the strawberries in 2 tbsp of flour.
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Slowly add the wet ingredients to the dry ingredients. Mix until just combined. Gently fold in the strawberries.
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Pour the batter into the prepared loaf pan.
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Bake for 55-60 minutes or until the top is golden brown and a toothpick can be inserted into the center of the bread and come out clean.
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Once done, remove from the oven and let sit for 15 minutes before serving.
For the glaze:
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Once the loaf is cooled, whisk together the powdered sugar and lemon juice until smooth. Generously pour over loaf.
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Wait 10 minutes for the glaze to harden and enjoy!
Adding plain Greek yogurt into recipes is a great way to reduce fat and calories, while simultaneously boosting protein! Strawberries and lemon are both rich in Vitamin C, which can help to increase blood antioxidant levels!
