Breads & Bakingdeliciouslyella
Summer Strawberry Loaf
Full of fresh strawberries and zesty lemon, this simple loaf celebrates the best of summer flavours. Perfect as a delicious afternoon treat (when you need to switch up your banana bread!) or pack it up for a picnic. The best part, it only requires 10 minutes of hands-on time to make, meaning it’s a no faff recipe. Feel free to swap the strawberries for whatever summer berries you have in the house.
👥 1 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Line a 1kg / 2 lb loaf tin with baking parchment.
2
Reserve a handful of strawberries to decorate and put the remainder in a small bowl; dust with a little flour (this will stop them sinking to the bottom during cooking) and set aside.
strawberries14 oz
3
Sift the flour into a large bowl, then add the oats, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, salt and poppy seeds. Stir together until combined.
ground almonds5.6 ozbaking powder1 teaspoonbicarbonate of soda1 teaspoonground cinnamon1 teaspoonpoppy seeds3.5 oz
4
In a separate bowl or a jug, whisk together the coconut sugar, soya milk, olive oil, vanilla bean paste and lemon zest.
coconut sugar3.5 ozolive oil5.5 tablespoonsvanilla bean paste2 teaspoonslemon1
5
Make a well in the centre of the dry ingredients; pour in the wet mixture and gently mix together until just combined. Fold through the strawberries then pour the mixture into the tin; decorate with the reserved strawberries.
strawberries14 oz
6
Bake for 70–⏱️ 80 minutes until golden and a skewer inserted in the middle comes out clean (check after ⏱️ 70 minutes and cover the top with foil if it’s getting too brown). Remove from the oven and cool in the tin on a wire rack before serving.
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