The year that just passed feels long gone already, we’re settling back into routine and I feel a little bereft, not for the year past but for the little break we had in between.
I can’t bring myself to feel optimistic about the New Year, which isn’t to say that I won’t get there; but is it weird that I suddenly want to stay home and bake all the time now?
I know it’s not strawberry season; we’re supposed to be in the dead of winter, yet we’ve had a couple of strange warm days, and I see strawberries (imported from Mexico) at the supermarket all the time.
I don’t have my usual stash of frozen berries because I didn’t go berry picking last summer, I caved and bought a pound of strawberries to make strawberry lemon loaf.
This loaf is a little like strawberry lemonade, which reminds me of summer, which cheers me up a bit.
I don’t remember where I got the recipe from, but I’ve been making this quick bread for a while now; it’s light, tart, moist and sweet, the strawberries and lemon compliment each other well.
It’s superb as a snack, or for dessert, dress it up with ice cream and and topped with strawberries.
Strawberry Lemon Loaf
- 1/2 cup almond/coconut milk
- 3 tablespoon lemon
- Â¼ cup grapeseed oil
- 1 cup turbinador sugar
- 1 teaspoon pure vanilla extract
- 1 cup pastry flour
- 1 cup whole wheat flour
- 1 Â¼ teaspoon baking powder
- Â½ teaspoon baking soda
- Â½ teaspoon salt
- Â¼ teaspoon cardamom
- 1 teaspoon nutmeg
- The zest of 1 lemon
- 1 cup chopped strawberries
- Â½ cup slivered almonds – to sprinkle on top (optional)
- Preheat the oven to 325F, lightly butter a bread laof pan and set aside
- Mix wet ingredients together in a large bowl with sugar
- Add the dry ingredients and mix until smooth
- Fold in grated lemon zest and chopped strawberries
- Pour the batter into a lightly greased bread loaf pan.
- Sprinkle slivered almonds on top
- Bake for about 50 – 60 minutes or until a wooden pick inserted in center comes out clean
- Let the loaf cool for about 15 minutes, remove from pan onto a cooling rack