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Learn how to make an easy quick bread recipe using Yoplait’s yogurt
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BETH’S STRAWBERRY PISTACHIO QUICK BREAD
Makes 1 Loaf
INGREDIENTS:
3 eggs
½ cup (120 ml) canola oil
¾ cup (150 g) sugar
2 ½ tsp (12.5 ml) vanilla extract
½ cup (120 ml) of water
1 container (about ¾ cup or 180 ml) of Yoplait’s Greek 100 Strawberry Yogurt
2 cups (240 g) of Flour
2 tsp (10 ml) baking soda
¾ tsp (4 ml) salt
2/3 cup (100 g) of fresh strawberries, diced
¼ cup (40 g) of pistachios
METHOD:
Preheat oven to 350F (176C). Prepare of 9 x 5 (23cm x 13 cm) loaf pan with baking spray. Set aside.
In a large mixing bowl combine eggs, oil, sugar, vanilla and water. Whisk to combine.
Then add Yoplait’s 100 Calorie Strawberry Greek Yogurt. Whisk to combine and set aside.
In a smaller bowl whisk together the flour, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients, in thirds until combined.
Add strawberries and stir.
Transfer batter to the pan. Top with pistachios.
Bake 40-45 mins until golden brown and a large toothpick comes out clean.
Allow to cool and slice into thick slices.
*NOTE: This bread freezes beautifully too! Just slice and pop in a resealable plastic bag. To reheat 1 slice wrap in paper towel and place in the microwave for 15-20 seconds
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