It's officially spring! And while I'm pretty sure it's still snowing in most of the northern half of the country, Tennessee has taken spring as no joking matter. There are buds on the trees and we have had days on days of sunny, blue sky, slightly breezy, barely 70 degree springy perfection. I have to brag about it and rub it all in now because in 10 days I will be leaving this spring wonderland and voluntarily inserting myself back into the cosmic snowy joke that is a Wisconsin spring. But I'm still ridiculously excited. Really, I love cold. I love warm. I'm pretty easy to please weather-wise.
The good news is, no matter what sort of spring is happening outside your window, spring produce is all over the place. Which means it is time to for the mother of all spring fruit: strawberries. All strawbs all the time.
While I could just eat a pound of strawberries fresh out of the carton or sliced with a splash of cold whipping cream (ohmygoodnessyum), I also love the flavor that comes from roasting them. They become perfectly sweet and lose that slightly acidic after taste that comes from not quite ripe berries. Last summer I made a roasted strawberry buttercream for some cupcakes and have been chasing that fruity, sweet smell that filled my kitchen ever since.
This time around I folded the roasted berries into a simple yogurt based quick bread that is perfect for breakfast on a spring morning with some butter or cream cheese spread on top or as a little mid-afternoon snack. The bread itself has a slightly crispy exterior and super moist interior thanks to the yogurt and a touch of maple syrup. It is not over-the-top sweet and is the perfect backdrop for the little pockets of roasted berries.
Roasted Strawberry and Yogurt Bread
Mega adapted from Martha Stewart
Makes 1 loaf
| Ingredients |
- 1 3/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup maple syrup
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup plain greek yogurt
- 1 1/2 cups strawberries, quartered
- 1 tbsp. sugar
| Instructions |
- Preheat oven to 350. Grease and flour a 9x5 inch loaf pan, set aside. Place strawberries in a small baking pan, sprinkle with 1 tbsp. sugar and bake 20-30 minutes until strawberries become soft and release their juices.
- Meanwhile, mix flour, baking powder, baking soda and salt in a large mixing bow.
- In a separate bowl, whisk together melted butter, brown sugar, vanilla and maple syrup. Whisk in eggs, one at a time. Stir in greek yogurt until mixture is smooth.
- Add the wet ingredients to the flour mixture and stir until just combined. Strain excess juice off roasted strawberries and the stir berries into the batter. Pour batter into prepared loaf pan. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes, then remove and finish cooling on a wire rack.