Strawberry Chocolate Chip Loaf

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar (room temperature)
• 3 Eggs (large, at room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 cup All-Purpose Flour (sifted)
• 1 tsp Cinnamon Powder
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• ½ cup Plain Yogurt (thick, preferably Greek yogurt)
• 1 cup Chocolate Chips (semi‑sweet, reserve 1 tsp for topping)
• 1 cup Fresh Strawberries (chopped, reserve 2 tbsp for topping, coat with flour)
• 2 tsp All-Purpose Flour (for coating) (lightly toss strawberries and chocolate chips)

Instructions

1. Preheat Oven and Prepare Pan

   Set the oven to 180°C (350°F) and let it preheat. Line the 9x5‑inch loaf pan with parchment paper and grease the paper lightly with butter or oil.

   Time: PT5M

   Temperature: 180°C

2. Coat Strawberries and Chocolate Chips

   Place the chopped strawberries and chocolate chips in a small bowl. Sprinkle 1‑2 teaspoons of flour over each and toss gently until evenly coated. This prevents them from sinking during baking.

   Time: PT3M

3. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter and granulated sugar together with the electric mixer on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT3M

4. Add Eggs One at a Time

   Add the eggs one by one, beating well after each addition until the batter is smooth and slightly increased in volume.

   Time: PT2M

5. Incorporate Vanilla

   Add 1 tsp vanilla extract and beat briefly until fully incorporated.

   Time: PT1M

6. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, cinnamon, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet batter, mixing on low speed just until no dry streaks remain.

   Time: PT2M

7. Add Yogurt

   Pour the ½ cup thick yogurt into the batter and fold gently with the spatula until the batter is smooth and homogenous.

   Time: PT2M

8. Fold in Chocolate Chips and Strawberries

   Gently fold the coated chocolate chips and strawberries into the batter, reserving 1 tsp chocolate chips and 2 tbsp strawberries for the top decoration.

   Time: PT1M

9. Transfer Batter to Pan

   Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Sprinkle the reserved chocolate chips and strawberries evenly over the surface.

   Time: PT2M

10. Bake the Loaf

    Place the pan in the preheated oven and bake for 60‑70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.

    Time: PT1H10M

    Temperature: 180°C

11. Cool and Serve

    Remove the loaf from the oven, let it rest in the pan for 10 minutes, then lift it onto a cooling rack. Slice and serve warm or at room temperature.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable oil (use 3/4 cup)
• Instead of Granulated Sugar: Coconut sugar, Honey (use 2/3 cup)
• Instead of Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (use 1‑1/4 cup)
• Instead of Cinnamon Powder: Ground nutmeg (½ tsp)
• Instead of Baking Powder: Cream of tartar + baking soda (½ tsp each)
• Instead of Baking Soda: Potassium bicarbonate (use ½ tsp)
• Instead of Salt: Sea salt
• Instead of Plain Yogurt: Sour cream, Buttermilk (½ cup)
• Instead of Chocolate Chips: Chopped dark chocolate, White chocolate chips
• Instead of Fresh Strawberries: Frozen strawberries (thawed)
• Instead of All-Purpose Flour (for coating): Cornstarch

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• Spatula
• Measuring Cups and Spoons
• Loaf Pan (9x5 inch)
• Parchment Paper
• Oven
• Cooling Rack
• Oven Mitts

Critical Steps — Do Not Skip

• Coating strawberries and chocolate chips with flour to prevent sinking
• Do not over‑beat after adding the flour and yogurt
• Check doneness with a toothpick at 60 minutes

Chef Tips from the Video

• Use room‑temperature butter for maximum aeration
• Greek yogurt gives extra moisture without adding extra liquid
• For extra flavor, add a pinch of orange zest to the batter

Troubleshooting

Storage

Refrigerator: Wrap tightly and store for up to 4 days

Freezer: Wrap each slice in plastic and freeze for up to 2 months

Room temperature: Keep covered at room temperature for 1‑2 days

Make-Ahead Tips

• The loaf can be baked a day ahead; store it wrapped in the refrigerator and bring to room temperature before serving
• Slices freeze well; reheat in a toaster oven or microwave for a soft, fresh texture

Frequently Asked Questions