One of the foods that shouts ‘SUMMER!’ to me is strawberries and when I recently bought too many punnets of them at the supermarket (who can resist a ‘buy one get one free’ offer?), I thought I’d use some of them to bake a lovely sweet treat.
This recipe is an adaptation of my dairy-free banana bread although I’ve reduced the sugar content a little (you could reduce it even more if your strawberries are wonderfully sweet). Regular readers will know how much I love to decrease the sugar in recipes before my taste testers can tell the difference ;).
Perfect for breakfast, afternoon tea or dessert, enjoy a little taste of summer to make your day better (I guarantee it!).
DAIRY-FREE STRAWBERRY BREAD
Prep time: 10-15 mins
Cook time: 40-45 mins
Makes 1 loaf
175g self-raising flour
2 1/2 tsp baking powder
150g golden caster sugar
1/4 cup vegetable oil
Approx. 300g strawberries, hulled and chopped into small pieces
50g walnuts (or pecans), chopped
Preheat the oven to 160C. Line a loaf tin with baking paper.
Take a couple of spoonfuls of flour from your 175g of self-raising flour and put into a small bowl. Lightly stir your strawberries through the small amount of flour (this will stop them sinking to the bottom of your bread while it cooks).
Whisk the sugar, eggs and oil together at a medium speed using a handheld beater or in an electric mixer. Whisk for a few minutes until it’s pale and fluffy.
Sift in the flour and baking powder, and mix until combined using a low speed. Gently stir through the strawberries and walnuts.
Pour into your prepared tin and bake for 40-45 minutes until a skewer comes out clean.
- Make individual muffins instead of a loaf (easier to freeze if you’re not going to eat all of it)
- Dust with icing sugar