Strawberries?? In January??? Not great, I know! But, they made it into my kitchen and now I needed to find a way to use them up. My kids, who would normally devour them at the first sight, didn’t seem to care too much for them! Perhaps with good reasons!
I could have frozen them for future smoothies, but I had an urge for baking last weekend! My quest for a good recipe landed me at glazed strawberry bread. Sally’s Baking Addiction has bunch of great recipes and this one in particular hit the chord for using up my berries.
I give her full credit for the recipe, although I did alter it a bit with substituting half the flour with whole wheat and adding in lemon zest in lieu of cinnamon. Also, I don’t like to overdo with the glaze, so my glaze is just a light drizzle.
Like it is mentioned in the original recipe, this is a very moist strawberry
cake bread. I will probably reduce the sugar a bit next time around – perhaps by a 1/4 cup. It is a great recipe to keep for a few days – that is if you can resist the temptation. Although I didn’t particularly detect the flavor getting more intense after a day (could be because my berries were not at their prime), the taste was still great after 3 days. Yes, we managed to keep ourselves in check!
Do give this a try. It will be worth it!
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, preferably at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 cup buttermilk (I made mine using vinegar and milk)
1/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 and 1/2 cups fresh strawberries, rinsed and diced into 1/4 inch cubes
1 tablespoon flour
Citrus Glaze (optional)
1/2 cup confectioner’s sugar
1 tablespoon heavy cream
1-2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1. Preheat oven to 350F. Spray a 9″ x 5″ loaf pan with a cooking spray and keep aside.
2. Combine first 4 ingredients in a large bowl and set aside while you mix the rest of the ingredients.
3. Whisk together the sugars and egg until well combined. Add buttermilk, oil, vanilla and lemon zest.
4. Add the wet ingredients to the dry ingredients and gently fold to combine. Take care not to over mix.
5. Toss the chopped strawberries in a tablespoon of flour. Slowly fold in the berries into the batter, leaving a few to top the batter, if desired (as you can see, I did not do that in my attempt).
6. Transfer the batter to the prepared loaf pan and bake on the middle rack for 50-60 minutes. If you see that the top is getting brown too fast, loosely cover the pan with a piece of foil half way through and continue baking.
7. Test for doneness using a toothpick. Remove pan from oven, let cool for about 10 minutes. Invert onto a wire rack and let cool completely.
8. While the bread is cooling, prepare your glaze. Combine all the ingredients for the glaze till they are smooth and of desired consistency. Once the bread is completely cool, drizzle the glaze over the top.