When the birds start to sing in the early morning before the sun rises I know that spring is on its way. It’s like these birds are calling forth the warmer months with their beautiful songs. This is where the coldness of the winter months starts to give way to the warmer dreams of spring and summer and what foods could represent the coming season. As we come into a time of year when we think about backyard BBQs and corn on the cob one fruit epitomizes summer and that is the strawberry. There are endless ways you can use a strawberry. Thoughts of hand-picked strawberries and tiny sticky fingers enjoying said strawberries are staples of summertime memories. As we tenderly straddle one season to another it’s harder to find transitionary foods between cold weather and warmer. However, that being said I find that this recipe is great for cooler and warmer seasons. You can enjoy a little taste of the summer in the middle of winter if your longing for warmer days overtakes you and you can enjoy it with a hot cup of coffee. Whichever season you are in here’s a great recipe that you will love to enjoy any time of year and if you are a baker at heart like me you have to invest in your hobby. Trust me when I say that investing in a kitchen aid will make your life as a baker way easier. I have never regretted owning one and you won’t either!

Delicious Strawberry Cream Glazed Greek Yogurt Bread

Print Recipe

Prep Time 2

Course Breakfast

Cuisine American

Equipment

1 Kitchen Aid or Mixer
1 Bread Pan 9×5
1 Spatula
1 Mixing Bowl
1 Sifter

Ingredients

1/2 Cup Unsalted Butter, Softened
3/4 Cup Granulated Sugar
3 Large Eggs
1/2 Cup Greek Yogurt
1 tsp Vanilla Extract
2 Cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Cinnamon
2 Cups Strawberries Sliced (Fresh or Frozen)

For the Strawberry Glaze

1/2 Cup Strawberries, Finely Chopped or Coarsley Mashed
2 Cups Powdered/ Sugar
1 Tbsp Lemon Juice

Instructions

Cream the butter and Sugar in the Kitchen Aid or with a Hand Mixer.
Beat in the eggs, one at a time, followed by the greek yogurt and vanilla.
Sift the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
Mix the wet ingedients into the dry ingredients before mixing in the strawberries.
Fold strawberries into the mixture. Once the mixture is well incorporated pour into greased 9×5 bread pan.
Preheat the oven to 350℉/180℃ oven until a toothpick inserted into the center comes out clean about 50-60 minutes.
Once the bread is done cool completely. Pour on the Glaze.

Glaze Instructions

Mix in a mixing bowl or Kitchen Aid the powdered sugar, lemon juice, and strawberries until the glaze becomes liquid and easy to pour.
Pour the glaze over the cooled bread and serve right away.

Notes

When the spring starts to poke its head out from the winter months I love to dream about strawberry summers and what foods I will get to prepare to usher in the warmer months. Here’s a take on strawberry bread that can straddle both the winter and summer feels because you can eat it with a hot cup of coffee in cooler weather or with a glass of lemonade on a warm summer day. This recipe is very versatile in its application. Enjoy and let me know how you like to eat it.

Keyword bread, breakfast, glazed doughnuts, strawberries

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