Strawberry Lemon Loaf

235/365 Strawberry Lemon Loaf #mostly365

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.

Strawberry Cake Batter Making Strawberry Cake

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
  • ¼ cup grapeseed oil
  • 1 cup turbinador sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup pastry flour
  • 1 cup whole wheat flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 teaspoon nutmeg
  • The zest of 1 lemon
  • 1 cup chopped strawberries
  • ½ cup slivered almonds – to sprinkle on top (optional)


  1. Preheat the oven to 325F, lightly butter a bread laof pan and set aside
  2. Mix wet ingredients together in a large bowl with sugar
  3. Add the dry ingredients and mix until smooth
  4. Fold in grated lemon zest and chopped strawberries
  5. Pour the batter into a lightly greased bread loaf pan.
  6. Sprinkle slivered almonds on top
  7. Bake for about 50 – 60 minutes or until a wooden pick inserted in center comes out clean
  8. Let the loaf cool for about 15 minutes, remove from pan onto a cooling rack
  9. Enjoy!
  10. [/print_this]

    Ice Cream & Cake

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  • Reply Keisha Douglas

    Ahh this look delicious! I’d never think to mix strawberry with lemon. It looks amazing!

    9 January, 2012 at 9:21 am
    • Reply Elsa

      You should try it K. strawberries and lemons go together very well 🙂

      9 January, 2012 at 10:46 am
  • Reply Jessica @ Chockohlawtay

    Wow what beautiful photos!  This loaf looks so soft and moist, I have to try this soon.  Thanks for the recipe 🙂

    13 January, 2012 at 9:41 am
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