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Strawberry Lemon Yogurt Bread

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Author: Amanda West for Southern Bite


  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vanilla Greek yogurt You can use plain, just add 1 teaspoon vanilla extract if you do
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened applesauce
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • 1 cup chopped strawberries can use frozen, thawed and drained

For the Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon lemon zest


  • Preheat oven to 350°F and spray a 9x5-inch loaf pan with nonstick spray.
  • In a medium bowl, combine the 1 1/2 cups flour, baking powder, salt with a whisk. Set aside.
  • In another medium bowl, combine the yogurt, sugar, applesauce, eggs, zest and lemon juice. If you are adding vanilla extract, add it here.
  • Slowly mix the dry ingredients into the wet ingredients, until well combined.
  • In a small bowl, add the 1 tablespoon of flour and strawberries. Toss until well coated and then gently fold the strawberries into the batter. Don’t over mix.
  • Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Rest the bread for 10 minutes and then remove from pan. Allow to cool on a cooling rack.

For the glaze:

  • Whisk together the powdered sugar, milk, and lemon zest. Add additional milk for a thinner glaze or additional sugar for a thicker glaze. Drizzle over the cooled bread.