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top down view of strawberry yogurt loaf for kids in slices resting on a cutting board

Strawberry Yogurt Loaf (Kid-Approved!)

This soft and fluffy strawberry yogurt loaf is lightly sweet, packed with fresh strawberries, and made with Greek yogurt, eggs, and whole wheat flour for a satisfying snack or breakfast. Slice and freeze for easy grab-and-go snacks kids will love!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Snack
Cuisine American
Servings 1 loaf

Ingredients
  

Dry ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt

Wet ingredients:

  • 3/4 cup plain Greek yogurt
  • 1/3 cup grapeseed or other neutral oil
  • 1/3 cup honey or pure maple syrup
  • 2 eggs
  • 1/4 cup strawberry jam
  • 2 teaspoons vanilla

Mix in:

  • 1 cup whole fresh strawberries cut into small pea-sized pieces and dusted with 2 tablespoons flour

Instructions
 

  • Preheat the oven to 350°F/175°C. Grease and flour a 5-inch by 9-inch loaf pan. I find that lining with parchment paper for this cake risks slightly soggy strawberries.
  • In a large mixing bowl, whisk together the dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt) and set aside.
  • In a medium mixing bowl, whisk together the wet ingredients (yogurt, oil, honey or syrup, eggs, jam and vanilla) until smooth and combined. Pour the wet ingredients into the dry ingredients and stir just until combined with no dry flour patches.
  • Chop the strawberries as directed and stir with the flour until coated. Fold them gently into the cake batter.
  • Bake for 55 to 65 minutes, until a toothpick test comes out clean and the top is lightly firm when pressed. Let cool in the pan for 15 minutes or so, then tip the loaf onto a cooling rack until completely cool before slicing. Don’t allow the loaf to cool completely in the pan as the berries will get soggy.

Notes

Dusting the fresh strawberries with flour prevents them from creating mushy spots and from sinking to the bottom of the loaf. Choose firm strawberries that are not overly ripe and soft.
Dairy-free version: Use dairy-free yogurt such as coconut.
Egg-free version: See vegan version for substituting eggs.
Vegan version: Use dairy-free yogurt. Omit the eggs and use 2 chia eggs: combine 2 tablespoons chia seeds with 6 tablespoons of water and let sit for a  few minutes to gel. I like to do this before beginning the recipe.
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