Duck eggs and strawberries have to be two of nature’s best creations. Duck eggs are literally superior to chicken eggs in virtually every way. They are larger, have thicker shells, and have more protein than chicken eggs. The thicker shells help duck eggs last longer, and the higher protein content makes them perfect for baking. Even notoriously difficult to master sponge cakes are easy to master when you use duck eggs! The only real problem with duck eggs is that they’re hard to find in the United States. Luckily for me, my parents have a free range egg hook up. Mostly they get chicken eggs, but there are a few duck eggs every once in a while, too. I was fortunate enough to get my hands on a couple and had to bide my time, deciding what to make. Then hilarious tragedy struck and I was left duck egg-less for a couple of days, but my sister replaced my eggs she ruined with a couple of her own, so I was back in business.
This recipe for strawberry bread does not have to be made with duck eggs – you can use regular chicken eggs, instead. Duck eggs to make it rise nicely, but they are tricky to find. Checking your local farmer’s market or speciality store is worth the effort, though – they really are special. This recipe is a bit special, too. I love strawberry bread, but it usually turns out overly soggy. This recipe is based on several I’ve seen, including one offered by Joy of Baking (which is really quite a nice book). I believe it’s been out of print for some time, but there is a new, anniversary edition of Joy of Cooking available. If you don’t have it, you should. It is an indispensable resource and has even been voted one of the most influential books of the 20th century!
But I digress. This recipe is different from others because it includes a way to remove some of the excess moisture from the strawberries. This means you can use less flour, too. The bread has a fluffier, drier texture than most strawberry breads. It is still a moist, dessert-like bread, but it holds together well and keeps a little better than traditional strawberry breads. It also substitutes in Greek yogurt and butter for the generous cup of vegetable oil found in most similar recipes. To make it even lighter, you can use applesauce instead of the yogurt, but I enjoy the extra protein it has to offer.
Ingredients for Not Soggy Strawberry Yogurt Bread
- 1 pint of strawberries
- 2 tablespoons of white sugar
- 1/2 cup of butter, softened but not melted
- 3/4 of a cup of white sugar
- 2 duck eggs and 1 chicken egg, or 3 extra large chicken eggs
- 1 teaspoon of vanilla
- 2 cups of all-purpose flour
- 1 teaspoon of cinnamon
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 cup of plain yogurt, preferably Greek yogurt.
Strawberry Bread Recipe
1. Prepare a 9×5 baking pan by buttering/spraying it and giving it a light dusting of flour or powdered sugar. Preheat the oven to 350 degrees Fahrenheit.
2. Hull and slice your strawberries. I recently learned a really nifty trick for hulling them! All you need is a drinking straw. A disposable one works, but I used the ridged plastic straw from one of those reusable tumblers. Simply shove the straw up through the strawberry’s center, as shown below, to remove the white inner core and the stem/leaves.
3. Place the strawberries in a colander, add 2 tablespoons of sugar, and toss to combine. Set in the sink or over a bowl and let them rest for about 15 minutes. Then, shake them vigorously over the sink to release accumulated moisture. Repeat this process at least one more time. You will be amazed how much liquid comes out the berries! If you aren’t satisfied with your colander, I highly recommend the RSVP Precision colander – Its holes are so fine you can use it to drain rice!
4. Combine the baking powder the flour, cinnamon, baking soda, and baking powder in a medium bowl and whisky thoroughly to combine. Set aside.
5. Cream the butter and 3/4 cup of sugar together using an electric mixer on medium until the ingredients are fully combined and fluffy, about 2-3 minutes. You can do this by hand, but it will take a minute longer and quiet a bit of effort!
6. Beat the eggs and vanilla in a small/medium bowl. In the picture below you can see how much larger duck egg yolks are than chicken yolks!
7. Slowly add the eggs to the sugar/butter, mixing constantly with your electric mixer.
8. Add the dry ingredients, mixing constantly. You should add about half the dry ingredients, make sure they are combined, and then add the second half. And, yes, my dough really was that yellow – that’s the power of truly free range eggs! They have amazing, brilliant yolks.
9. Fold in the yogurt and stir until just combined. I always use my amazing Tovolo silicone spatula for jobs like this!
10. Give the strawberries one final, stern shaking and gently fold them into the batter. Once again, the silicone spatula is perfect.
12. Spoon or spatula the bread into the prepared pan. Make sure to spread it out evenly! Then, you can sprinkle it with sugar or powdered sugar, if you would like.
13. Place on the middle rack of your oven and bake until a knife (or toothpick) inserted into the middle of the loaf comes out clean and the top is a pretty golden brown. This should take between 60 and 70 minutes, depending on your oven. It make take a little more or less time, depending on the pan you use and your exact oven.
14. Allow it to cool partially in the pan so the interior can finish cooking and then turn it out onto a wire rack to finish cooling.
15. Enjoy! It is particularly tasty served with a little extra powdered sugar.
You can tightly wrap and freeze this bread, if you would like, so you can save some for later. Honestly, though, saving for later probably won’t be a problem with this bread! It is moist so it doesn’t keep forever, but I doubt that will be a problem. If you’re like me, you’ll be tempted to eat all of it at once!
While eating this, it occurred to me it would be really delicious with walnuts. Are there other ingredients you like to put in strawberry bread? Are there any other fruits you use to make breads?