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Strawberry Rye Loaf

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Strawberry Rye Loaf is a tender quick bread filled with juicy strawberries and the subtle earthy, nutty flavor of rye flour. Greek yogurt, butter, and fresh lemon zest keep every slice moist, rich, and bright.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup rye flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 1/4 cups fresh strawberries, diced
  • 1 tablespoon all-purpose flour, for tossing with the strawberries
  • 1 tablespoon coarse sugar, for topping, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. Wash and thoroughly dry the strawberries, remove the tops, and dice them into small pieces. Toss the berries with 1 tablespoon all-purpose flour and set aside.
  3. Whisk together 1 cup all-purpose flour, rye flour, baking powder, baking soda, salt, and optional cinnamon in a medium bowl.
  4. In a separate large bowl, whisk the melted butter and granulated sugar together. Add the eggs, Greek yogurt or sour cream, vanilla extract, and lemon zest and whisk until smooth.
  5. Add the dry ingredients to the wet ingredients and gently fold until almost combined.
  6. Add the flour-coated strawberries and fold just until evenly distributed and no obvious streaks of dry flour remain. Avoid overmixing.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with optional coarse sugar.
  8. Bake for 50–60 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
  9. Cool the loaf in the pan for about 15 minutes, then use the parchment paper to carefully lift it onto a wire rack.
  10. Let the loaf cool for at least 30 minutes before slicing and serving.

Notes

  • Combining rye flour with all-purpose flour provides noticeable rye flavor while maintaining a tender crumb.
  • Cut the strawberries into relatively small pieces and coat them lightly with flour to help prevent them from sinking.
  • Frozen strawberries can be used, but add them directly from frozen rather than thawing first to limit excess moisture.
  • For a strawberry almond variation, add a small amount of almond extract and top the loaf with sliced almonds.
  • Increase the lemon zest or substitute orange zest for additional citrus flavor.
  • Chopped walnuts, pecans, or almonds can be folded into the batter for extra texture.
  • For a sweeter finish, omit the coarse sugar and drizzle the cooled loaf with a glaze made from powdered sugar and fresh lemon juice.
  • Store in an airtight container at room temperature for about 2 days or refrigerate for up to 4–5 days.
  • Freeze well-wrapped individual slices for up to 2–3 months. Thaw at room temperature or gently reheat before serving.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-rye-loaf/