Meta Info
Servings: 8 slices
Total Time: 55 minutes
Difficulty: Easy
Calories per Serving: ~210 kcal
Macros (approx.):
Protein: 14g | Carbs: 22g | Fat: 6g | Fiber: 2g
Intro Paragraph
There’s something deeply comforting about a soft, bakery-style loaf — especially when it’s swirled with sweet strawberry goodness. This Strawberry Swirl Protein Loaf gives you that nostalgic, dessert-style flavor while fitting beautifully into a high-protein, balanced lifestyle.
Unlike traditional loaves that are heavy and sugar-loaded, this version stays moist and tender thanks to Greek yogurt and protein-rich ingredients. The strawberry swirl adds just enough sweetness to feel indulgent without tipping into guilt territory.
Whether you’re looking for a healthy breakfast, a post-workout snack, or a macro-friendly dessert, this high-protein strawberry loaf delivers on flavor, texture, and satisfaction — all in one simple bake.
Look at the Recipe
Soft, creamy loaf with a rich strawberry swirl
High-protein, balanced macros, and naturally satisfying
Perfect for breakfast, snacks, or healthy dessert cravings
Ingredients Needed
For the Protein Loaf
1 cup plain Greek yogurt (full-fat or 2%)
2 large eggs
⅓ cup maple syrup or honey
1 tsp vanilla extract
1 cup oat flour
½ cup vanilla protein powder
1 tsp baking powder
½ tsp baking soda
Pinch of salt
For the Strawberry Swirl
½ cup strawberry jam or compote (low-sugar preferred)
How to Make Our Strawberry Swirl Protein Loaf
- Preheat the oven.
Set oven to 350°F (175°C) and lightly grease a loaf pan or line with parchment paper. - Mix the wet ingredients.
In a bowl, whisk together Greek yogurt, eggs, maple syrup, and vanilla until smooth. - Combine the dry ingredients.
In a separate bowl, mix oat flour, protein powder, baking powder, baking soda, and salt. - Create the batter.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix. - Assemble the swirl.
Pour half the batter into the loaf pan. Spoon strawberry jam over the top, then add remaining batter.
Use a knife to gently swirl the strawberry layer through the loaf. - Bake.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean. - Cool and slice.
Let the loaf cool completely before slicing to maintain structure and moisture.
This method keeps the loaf soft, protein-rich, and perfect for easy meal prep or weekly breakfasts.
Storage & Serving Suggestions
Store in an airtight container in the refrigerator for up to 5 days.
Slice and freeze individually for quick grab-and-go portions.
Warm slices slightly and top with Greek yogurt or nut butter for extra protein.
Enjoy with coffee, tea, or as a healthy dessert alternative.
Tips & FAQs
Can I use fresh strawberries instead of jam?
Yes. Cook chopped strawberries with a little sweetener until thick before swirling.
What protein powder works best?
Vanilla whey or whey/casein blends work best for texture. Plant-based works but may be denser.
Is this loaf good for weight loss?
Yes. It’s macro-friendly, high in protein, and helps curb cravings without excess sugar.
Can I make it gluten-free?
Use certified gluten-free oat flour and protein powder.
Can I turn this into muffins?
Absolutely. Bake at the same temperature for 18–22 minutes.
