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Strawberry Loaf slices on white

Strawberry Loaf Cake

Strawberry Loaf Cake is a sweet and easy quick bread recipe that is more cake like, and very delicious! Perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: quick bread recipe, strawberry dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 7
Calories: 387kcal
Author: Sandy

Equipment

  • 9x5 loaf pan
  • 2 small, 1 medium and 1 large Mixing Bowl

Ingredients

  • 1 ½ cups All-Purpose Flour
  • ¼ teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 cup Vanilla Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • ½ cup Vegetable Oil, I use light olive oil or canola
  • 1 cup Diced Strawberries
  • 2 teaspoons All-Purpose Flour

Glaze

  • 2 large Strawberries
  • 1 Tablespoon Heavy Cream
  • ½ cup Powdered Sugar

Instructions

  • Preheat oven to 350ºF, and spray a 9"x5" loaf pan well with non-stick spray.
  • In a medium bowl, combine flour, salt, baking powder, and sugar.
  • In a larger bowl, beat eggs, and stir in greek yogurt, vanilla, and oil.
  • Add dry ingredient mixture to wet ingredients, and stir gently to combine. Don't over mix!
  • In a small bowl, toss strawberries with 2 teaspoons of flour, and gently fold into batter.
  • Pour batter into loaf pan, and spread evenly with back of a spoon.
  • Bake for approximately 60 minutes - a toothpick inserted into middle should come out clean when done.
  • Allow cake to cool in pan for about 10-15 minutes, then loosen edges with a butter knife, turn pan upside down, and remove loaf from pan.
  • Cool on a wire rack.

Prepare the Glaze

  • Mash the strawberries slightly in a small bowl.
  • Beat strawberries together with cream and powdered sugar, adding more if necessary to create a barely pourable consistency.
  • When cake is completely cooled, pour glaze onto the top, and use a spatula to spread evenly.
  • Slice and serve immediately, or store in an airtight container in the fridge for up to 5 days

Notes

  • Make sure the loaf cake fully cools down before putting your glaze on, otherwise you’ll have a melted sticky mess.
  • If you are going to use frozen berries, thaw them first on paper towels to get out any extra moisture.
  • You can use other berries in the cake, even the glaze.
  • Add some chopped nuts to the bread.
  • If your glaze isn’t spreading well, or is too thick, you can add a teaspoon of cream at a time until it gets to your desired consistency.
  • You can swap the vanilla extract for almond extract if you desire.

Nutrition

Calories: 387kcal