Strawberry Malted Chocolate Chunk Yogurt Loaf
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
Cake batter adapted from Joy of Baking
ingredients:
  • ½ cup (4 oz) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream or plain Greek yogurt
  • ¾ cup malted milk powder
  • 1½ cups fresh strawberry chunks ( I quarted each strawberry)
  • 1 cup good quality semisweet, milk or bittersweet chocolate. cut into chunks*
  • extra flour for coating the chocolate and strawberries
  • extra strawberries and chocolate chunks to top the bread
directions:
  1. Stir the malted milk powder into the sour cream or yogurt and let dissolve while you prepare everything.
  2. Combine the flour, baking powder, baking soda and salt in a bowl. Set aside. Preheat oven to 350 degrees F.
  3. In the bowl of your stand mixer, or in a bowl with a hand mixer, beat the butter until smooth. Add the sugar and continue to beat until light and fluffy. Add eggs, one at a time, beating until combined before adding the next egg. Beat in vanilla extract.
  4. On low speed, alternately add the flour mixture with the sour cream or yogurt malted powder mixture...ending with the flour, beating until just combined and uniform.
  5. Place the strawberry and chocolate chunks in a strainer over a bowl or garbage can, and coat them with flour, about ¼ cup...shaking off the excess flour into the bowl or garbage can beneath it.
  6. Fold the flour coated strawberries and chocolate into the batter gently, (the batter will be a little thick).
  7. Pour and scrape the batter into a lightly greased and floured 9 x 5 - inch loaf pan. Top with extra strawberry chunks, chocolate chunks and a big sprinkle of malted milk powder.
  8. Bake at 350 degrees F for 60 - 65 minutes, until the loaf is puffed, golden brown and a skewer inserted in the center comes out clean. Let cool on a wire rack for 10 minutes, then remove from pan and let cool on rack fully before slicing.
  9. Keep any leftovers wrapped and refrigerated for about two days at most. although I doubt you'll have any leftovers!
notes:
* I prefer chopped chocolate over chocolate chips because it remains melted and gooey long after baking, but you can use chocolate chips if you prefer.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/08/01/chocolate-chunk-strawberry-malted-loaf-for-twelve-loaves/