Recipe Index

Ingredients

• 1/4 cup powdered freeze-dried strawberries
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour, divided
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, diced small
• 1 cup powdered sugar
• 1/4 cup strawberries, finely diced
• 1 to 2 Tbsp milk

Method

1. Heat the oven to 350°F and coat a 9x5-inch loaf pan with pan spray before starting the batter.
2. Grind the freeze-dried strawberries to a powder in a spice grinder or blender and measure out the 1/4 cup the loaf needs.
3. Stir the strawberry powder, granulated sugar, buttermilk, milk, oil, egg and vanilla together in a large bowl, then add all but 2 tablespoons of the flour along with the baking powder, baking soda and salt, mixing only until nearly combined.
4. Toss the diced fresh strawberries with the reserved 2 tablespoons of flour in a small bowl, then fold the floured berries through the batter so they stay suspended while baking.
5. Scrape the batter into the loaf pan and bake the strawberry bread for 50 to 55 minutes, until a toothpick pushed into the centre emerges clean.
6. Rest the loaf in its pan for 15 minutes, then turn it onto a rack and let the crumb cool completely.
7. Whisk the powdered sugar with the finely diced strawberries and a tablespoon of milk for the glaze, adding the second tablespoon only if the glaze pours too thickly.
8. Pour the pink strawberry glaze over the cooled loaf and let it set before slicing the quick bread.

Prep: 15 min · Cook: 55 min · Total: 85 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data