Irresistible Fresh Strawberry Bread With Crumble Topping
A moist and flavorful strawberry bread packed with fresh strawberries and topped with a buttery cinnamon crumble. A perfect recipe for spring and summer baking.
Equipment
- 1 Whisk
- 1 Spatula
- 1 mixing bowl
- 2 9 x 5" loaf pans You can make this recipe in muffin pans too.
Ingredients
- 1 cup granulated sugar
- 1 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ⅛ tsp salt
- 1 cup plain Greek yogurt
- 1 ½ cup chopped strawberries
Ingredients to make crumble topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans, or line them with parchment paper for easy removal.
- Combine the sugar, melted coconut oil, eggs, Greek yogurt, and vanilla extract in a large mixing bowl.
- Whisk together the flour, baking soda, and salt in a separate mixing bowl.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Stir in the Greek yogurt until smooth and well incorporated into the batter.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pans and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Top with crumble topping. See instructions below.
How to make the crumble topping
- Mix the flour, brown sugar, and cinnamon in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle over the batter before baking.