Best 3 Strawberry Jam Yogurt Bread Recipes
Indulge in a delectable treat that combines the vibrant flavors of strawberries and the comforting warmth of yogurt in a delightful Strawberry Jam Yogurt Bread. This tantalizing bread features a moist and tender crumb infused with the sweetness of strawberry jam, complemented by the tangy richness of yogurt. Each bite offers a burst of fruity goodness, making it an ideal choice for breakfast, brunch, or a sweet snack. Whether you prefer a classic loaf or individual muffins, this versatile recipe provides both options, ensuring you can enjoy this delightful bread in your desired form.
Check out the recipes below so you can choose the best recipe for yourself!
FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM
What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 12 servings (2 cups jam)
Number Of Ingredients 10
Steps:
- Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
- Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.
STRAWBERRY JAM BREAD
This is a delicious sweet bread recipe that I received from a friend years ago. It's a wonderful breakfast option or you can make little loaves to give as gifts. This bread can also be frozen easily and saved for a later date.
Provided by skuehne
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
- Stir strawberry jam and buttermilk together; set aside.
- Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
- Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 52 g, Cholesterol 77.3 mg, Fat 17.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 212.5 mg, Sugar 32.2 g
STRAWBERRY-JAM YOGURT BREAD
Layers of strawberry jam add surprise to a lemony loaf.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-2 1/2-inch loaf pan. Dust with flour; tap out excess. Sift together flour, baking soda, baking powder, and the salt.
- Put egg whites in the bowl of an electric mixer; beat on medium speed until soft peaks form. Add 1/3 cup plus 1 tablespoon sugar; beat until stiff, glossy peaks form. Transfer meringue to a large bowl.
- Fit mixer with the paddle. Put butter in a clean mixing bowl; mix on medium-high speed until fluffy, 2 to 3 minutes. Add 1/3 cup plus 1 tablespoon sugar and the zest; mix on medium until pale and fluffy, 3 to 4 minutes. Scrape down sides. Reduce speed to low; add yolks, 1 at a time. Mix in vanilla and lemon juice. Mix in flour mixture in three batches, alternating with two batches of yogurt.
- Whisk one-third meringue into batter. Gently fold in remainder with a rubber spatula. Spoon batter into pan.
- Bake until firm to the touch and browned and crisp, about 55 minutes. (If top browns too quickly, tent with foil.) Let cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges to loosen; unmold. Let cool completely.
- Cut cake horizontally into three layers. Spread half of jam on bottom layer. Top with middle layer. Spread remaining jam on middle layer. Top with third layer. Refrigerate until set, about 2 hours.
Tips:
- To ensure a smooth batter, use room temperature ingredients for easier mixing and even baking.
- For a moister texture, add a dollop of Greek yogurt to the batter. The tanginess will also nicely complement the sweet strawberries.
- For a crunchier top, sprinkle some raw sugar or turbinado sugar over the batter before baking.
- If you like your bread with a deeper strawberry flavor, use freeze-dried strawberries instead of fresh ones. They pack more concentrated flavor.
- For a pop of color and extra sweetness, add a handful of chopped dried cranberries to the batter.
- To make mini loaves, divide the batter among a muffin pan and bake for 20-25 minutes.
Conclusion:
With its moist texture, vibrant strawberry flavor, and delightfully crunchy top, this strawberry jam yogurt bread is an absolute treat. It's perfect for breakfast, brunch, or as an afternoon snack. The addition of yogurt not only adds moisture but also gives the bread a subtle tang that balances out the sweetness of the strawberries. This recipe is easy to follow, making it a great choice for bakers of all skill levels. So, the next time you have a craving for something sweet and satisfying, give this strawberry jam yogurt bread a try. You won't be disappointed!
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