Strawberry Vanilla Yogurt Loaf with Glaze

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 1 3/4 cups (220 g) all-purpose flour, plus 1 tbsp for berries
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 3/4 cup (180 g) whole-milk Greek yogurt, room temperature
• 1/2 cup (120 ml) neutral oil
• 2 tsp pure vanilla extract (plus 1 tsp vanilla bean paste, optional)
• 1 1/2 cups (225 g) fresh strawberries, hulled and diced
• Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp strawberry puree, 1/4 tsp vanilla, 1/2 tsp lemon juice, pinch salt

Do This

• 1. Heat oven to 350°F (175°C). Grease and line an 8.5 x 4.5 in loaf pan. Toss diced strawberries with 1 tbsp flour.
• 2. Whisk flour, baking powder, baking soda, and salt.
• 3. Whisk sugar, eggs, yogurt, oil, and vanilla until smooth.
• 4. Fold dry ingredients into wet until just combined.
• 5. Gently fold in strawberries. Spread batter in pan and smooth top.
• 6. Bake 55–65 min until golden and a tester comes out clean or with a few moist crumbs; tent with foil at 45 min if browning fast.
• 7. Cool 10 min, unmold, cool fully. Whisk glaze and spoon a thin layer over the loaf. Let set 10–15 min, slice.

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Why You’ll Love This Recipe

• Soft, tender crumb from yogurt and oil—moist without being heavy.
• Bright strawberry pockets in every slice, balanced with warm vanilla.
• Simple pantry-friendly method—one bowl for wet, one for dry.
• A delicate, blush-pink strawberry glaze that looks bakery-beautiful.

Grocery List

• Produce: Fresh strawberries (about 1 pint), optional lemon
• Dairy: Whole-milk Greek yogurt, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, neutral oil, vanilla extract (and optional vanilla bean paste), baking powder, baking soda, fine sea salt

Full Ingredients

For the Vanilla-Strawberry Yogurt Loaf

• 1 3/4 cups (220 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (180 g) plain whole-milk Greek yogurt, at room temperature
• 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
• 2 tsp pure vanilla extract
• 1 tsp vanilla bean paste (optional but wonderful)
• 1 1/2 cups (225 g) fresh strawberries, hulled and diced 1/2-inch
• 1 tbsp all-purpose flour (for tossing the strawberries)

For the Thin Strawberry Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp strawberry puree (mash 4–5 ripe strawberries and strain for a smooth glaze)
• 1/4 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice (optional, for brightness)
• Pinch fine sea salt

For the Pan

• Nonstick spray or butter, plus parchment paper sling

Step-by-Step Instructions

Step 1: Prep the pan, oven, and strawberries

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease an 8.5 x 4.5-inch loaf pan and line it with a parchment sling for easy removal. Pat the strawberries dry, hull, and dice into 1/2-inch pieces. Toss the diced strawberries with 1 tbsp flour to lightly coat; this helps keep them suspended in the batter.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together 1 3/4 cups (220 g) all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine sea salt until well blended and aerated.

Step 3: Mix the wet ingredients

In a large bowl, whisk 3/4 cup (150 g) sugar and 2 large eggs until slightly thick and pale, 30–45 seconds. Whisk in 3/4 cup (180 g) yogurt, 1/2 cup (120 ml) oil, 2 tsp vanilla extract, and the optional 1 tsp vanilla bean paste until smooth and glossy.

Step 4: Bring the batter together

Sprinkle the dry mixture over the wet mixture. Using a flexible spatula, fold gently just until you no longer see dry streaks. Stop before the batter is fully smooth—some small lumps are okay. Overmixing can toughen the loaf.

Step 5: Fold in the strawberries and fill the pan

Add the flour-coated strawberries and fold gently to distribute evenly. Scrape the batter into the prepared pan, smooth the top, and tap the pan firmly on the counter 2–3 times to settle the batter and release air pockets.

Step 6: Bake

Bake 55–65 minutes, until the top is golden and domed and a skewer inserted in the center comes out clean or with a few moist crumbs (avoid a wet smear). If the loaf browns too quickly, tent loosely with foil at about 45 minutes. The internal temperature should read 200–205°F (93–96°C) when done.

Step 7: Cool, glaze, and set

Cool the loaf in the pan for 10 minutes. Lift out using the parchment and transfer to a wire rack to cool completely, 45–60 minutes. For the glaze, whisk powdered sugar with 2 tbsp strawberry puree, vanilla, lemon juice, and a pinch of salt. Add up to 1 additional tbsp puree for a thin, pourable glaze. Spoon a light layer over the cooled loaf, letting it drip down the sides. Let set 10–15 minutes before slicing with a serrated knife.

Pro Tips

• Room-temp ingredients blend more easily and help the loaf rise evenly.
• Coat the berries with a little flour to reduce sinking; dice them no larger than 1/2 inch.
• Measure flour by weight for best texture; if using cups, fluff, spoon, and level.
• A 9 x 5-inch pan works too; start checking at 45–55 minutes.
• For extra vanilla aroma, split a vanilla bean and scrape the seeds into the wet ingredients.

Variations

• Lemon-Strawberry: Add 1 tbsp finely grated lemon zest to the batter; use lemon juice (1–2 tsp) in the glaze for a zippy finish.
• Strawberry Jam Swirl: Dollop 1/3 cup strawberry jam over the batter in the pan and swirl gently with a butter knife.
• Mixed Berry: Swap in half raspberries or blueberries for a berry medley; keep total fruit to 1 1/2 cups (225 g).

Storage & Make-Ahead

Store the glazed loaf, tightly wrapped, at cool room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze unglazed slices in a single layer, then pack into airtight bags for up to 2 months; thaw at room temperature and glaze just before serving. To refresh, warm slices in a 300°F (150°C) oven for 5–7 minutes.

Nutrition (per serving)

Approximate per 1 of 10 slices: 325 calories; 13 g fat; 47 g carbohydrates; 5 g protein; 30 g sugars; 1 g fiber; 170 mg sodium.