Strawberry Coconut Yogurt Quick Bread

17 70 241
Ingredients Minutes Calories
Prep Cook Servings
15 min 55 min 12
Strawberry Coconut Yogurt Quick Bread
Health Highlights


1 1/2 cup Wheat flour, whole wheat
2 tsp Baking powder
1 cup All-purpose white flour
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Plain yogurt, 1- 2% M.F.
1/3 cup Honey
1/4 cup Partly skimmed milk, 1% M.F. (or other choice)
2 tbsp Extra virgin olive oil
2 medium Egg
1 tsp Vanilla extract, pure
1 cup Coconut flakes (toasted)
1 cup Freeze dried strawberries
1 cup, sifted Powdered/icing sugar (for glaze)
4 tsp Partly skimmed milk, 1% M.F. (for glaze)
1 tsp Vanilla extract, pure (for glaze)
2 tbsp Coconut flakes (toasted, for glaze)


Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.

In a large bowl, whisk together flours, baking powder, baking soda, and salt.

In a medium bowl, whisk together yogurt, honey, milk, oil, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.

Stir in toasted coconut and freeze dried strawberries.

Spread batter into prepared loaf pan. Bake for 50-55 minutes, or until toothpick inserted in the center comes out mostly clean.

Remove to a wire rack to cool. Stir together confectioner's sugar, milk, and vanilla extract until smooth. Spread glaze over the top of cooled bread. Sprinkle with additional toasted coconut.

Allow glaze to harden and serve.

Nutrition Facts

Per Portion

Calories 241
Calories from fat 54
Calories from saturated fat 24.5
Total Fat 6.0 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 33 mg
Sodium 201 mg
Potassium 234 mg
Total Carbohydrate 42 g
Dietary Fiber 2.7 g
Sugars 21.9 g
Protein 6.0 g

Dietary servings

Per Portion

Grain 1.3
Milk Alternative 0.1

Energy sources


Meal Type(s)