Strawberry Bread

 

Becky Flansburg is an author, freelance writer, content creator, copywriter, and storyteller who lives in Northern Minnesota.  She is also a non-fiction/memoir ghostwriter because she firmly believes that everyone has at least one story inside of them. Becky is part of the Blue Cottage Agency team in Brainerd. As the former Project Manager for the non-profit children’s literacy initiative, Multicultural Children's Book Day, she fully supports this band of amazing people who work tirelessly to raise awareness for the kids’ books that celebrate diversity and to get more of these books into classrooms and libraries. Becky is also known as The Quiet Thrifter, a part of the eBay community. To learn more about Becky and her services, visit her website  https://franticmommy.com/about-me.

Social Media Links:
Instagram: https://www.instagram.com/beckyflansburg/
Facebook: https://www.facebook.com/AuthorBeckyFlansburg/

I dedicate this Strawberry Bread recipe to Becky, who sent me the recipe link to try. I have known Becky for well over ten years. She was instrumental in helping me get started on my blogging adventures and encouraging me to participate in Read Your World, formerly known as Multicultural Children's Book Day, as a book reviewer. She frequently checks my blog to see what I am up to. THANK YOU, BECKY, for your support. 

Strawberry Bread Ingredients:

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup fresh lemon juice
• zest of 2 lemons (or however many lemons you needed for the juice)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 1 cup low-fat Greek yogurt. I used 2% Fage, room temperature
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon of cinnamon
• 1 ½ cups chopped strawberries
• 1 cup crumbled almonds 

Ingredients:

• 1/2 cup powdered sugar
• zest of one lemon
• 1 tablespoon melted butter
• 2-3 tablespoons fresh lemon juice

Directions:

• Preheat the oven to 350. Grease a 9 x 5 glass loaf pan.
• Wash and cut strawberries into small pieces. Pat dry with paper towels to absorb the moisture.
• Cream the butter and sugar until fluffy in a large bowl, about 5 minutes. Mix in the eggs. Add the lemon juice, lemon zest, extracts, and Greek yogurt until well combined.
• Sift in the flour, salt, baking powder, and baking soda. Use a wooden spoon to stir until just combined. Gently fold in the strawberries and almonds.
• Spoon the batter into the prepared pan and smooth out the top with a knife. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean with moist crumbs. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread from the pan and let it cool completely on the wire rack.

Make the Lemon Glaze

• Place the powdered sugar, lemon zest, and melted butter in a small bowl. Stir in the lemon juice a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the bread and let it set.