A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run! 

Strawberry and Yoghurt Loaf

A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!
4.8 from 5 votes
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Course: Snacks
Cuisine: sweet breads and loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 serves
Calories: 243

Equipment

  • Oven

Ingredients

  • 1/2 cup (110g) caster sugar
  • 1/2 cup (40g) desiccated coconut
  • 150 g butter melted
  • 2 eggs
  • 1/2 cup (140g) greek yoghurt
  • grated lemon zest from 1 lemon
  • 1 1/2 cups (225g) self raising flour
  • 250 g strawberries roughly chopped
  • icing sugar to dust (optional)

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). 
  • Grease and line a 22cm X 8cm loaf tin with baking paper and set aside. 
  • Whisk the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest together in a bowl. 
  • Fold through the self-raising flour and the strawberries. 
  • Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean. 
  • Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 22cm X 8cm loaf tin with baking paper and set aside. 
  • Place the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest into the Thermomix bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined. 
  • Add the self raising flour and mix on Speed 4, 5 seconds. Scrape down the sides and repeat for a further 5 seconds. 
  • Use the spatula to fold the strawberries through the mixture. 
  • Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean. 
  • Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool 

Notes

If your loaf is browning too quickly in the oven, simply place a sheet of foil loosely over the top and continue baking. 
Store in an airtight container at room temperature for up to 3 days. 
Freeze in an airtight container for up to 1 month. 

Nutrition

Calories: 243kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 96mg | Fiber: 2g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 9.3mg | Calcium: 22mg | Iron: 0.6mg