Lately I’ve been craving strawberries, am I the only one? I think I’ve bought 3 boxes from Harmons this week. I may or may not have eaten ¾ of them by myself. Anyway, I opened the fridge and the few that were left were starting to get mushy. Since I’m a big texture person and I have a hard time eating mushy fruit, I decided to toss them in some sweet bread. Instead of making a standard loaf, I got out my mini loaf pan (which I love!) and made a batch of bite-sized minis (and a few muffins too). This bread is incredible versatile and would work really well with peaches or blueberries too. But… if you’re going to make some, do it will strawberries first, I think you’ll be very pleased! Enjoy ☺
Print Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter - room temperature
- 4 oz cream cheese - room temperature
- 2 eggs
- 6 Tbsp strawberry yogurt - or plain
- 1 Tbsp milk
- 2-3 Tbsp lemon juice
- zest of 1 lemon
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups strawberries - dried and chopped
Instructions
- Preheat oven to 350 degrees. Prepare desired pan (mini loaf pan or muffin tins) by greasing/flouring it.** Set aside.
- In the bowl of a stand mixer, on medium speed, beat together butter, cream cheese, yogurt, milk and sugar (approximately 2-3 minutes).
- Add one egg at a time, mixing well after each addition. Add vanilla, lemon juice, and lemon zest. Mix until incorporated.
- In a medium size bowl, whisk together flour, salt, baking soda and baking powder. With mixing speed on low, gradually add dry ingredients. Mix until just combined.
- Remove bowl from stand, gently fold in strawberry pieces. Scoop dough into prepared pan. Place in oven and bake for 20-22 minutes, or until the top of the bread is golden brown in color.
- Remove from oven and let cool in pan for 10 minutes. Remove from pan and place onto a wire rack to cool completely (20-30 minutes).
NOTES
*Makes approximately 1 standard loaf, 10 mini loaves or standard 24 muffins. Nutrition based on 24 muffins.
**For a 9×5 loaf, bake for 55-60 minutes
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
Adapted from My Baking Addiction, Fresh Strawberry Bread
Just made this recipe! I was over-zealous in my strawberry buying last week and it was time to do something about it. I also made these in the mini loaf pan. I’m going to wrap them individually for some of my co-workers. The strawberries make for a beautiful burst of color and the flavors are right on. I love the addition of the lemon. Thanks!
You are welcome! It makes a delicious gift! Thank you for making it!
These sound AMAZING. Pinned!
yum! i can’t wait to try this – i feel like strawberries have been less than stellar this year but i will definitely buy some to bake in this yummy bread. love your blog!
I am with you on NOT eating mushy fruit…just can’t do it!! But throw it into yummy bread or muffins and I am all over that idea:-) This sounds delicious!!!