Off the Cuff Strawberry Bread



When you have left over fruit, don’t waste it. Here’s a bread with tasty strawberries I had left in the fridge. If was originally supposed to be muffins (you have to watch the video).


2 cups roughly chopped fresh strawberries

2 eggs, beaten

1/2 cup Greek yogurt

1/2 cup applesauce

1 tsp vanilla extract

2 cups flour

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp allspice

1/4 tsp ginger

1/2 tsp salt


Preheat oven to 375F

Spray a loaf pan with cooking spray

In a large bowl, add eggs, yogurt, applesauce and vanilla

In another medium bowl add flour, sugar, baking powder, baking soda, salt, allspice and ginger

Whisk dry ingredients

Slowly add flour mix to liquid mix stirring with large spoon until just combined, with no lumps

Fold in Strawberries

Put in loaf pan and smooth the top

Bake for 40-55 min, until a paring knife inserted deep, comes out clean

Realize the strawberries will be juicy though… After 10 minutes, turn out onto rack

Be careful, fruit gets hot!

Serve with coffee or with a scoop of ice cream on top of a slice.



About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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