Roasted Strawberry Lemon Loaf
Easter is coming up… like in a few weeks, and that typically means I will spend the next two weeks writing a million and one lists out with what to serve, my grocery list, and overdose on coffee trying to make sure I have everything planned. It’s not a system I would recommend for the faint of heart. As I make my lists I typically end up having too many brunch dishes, and not enough sweets… there in lays the problem! So to help out my next Easter Brunch (or really any coffee break) I created something with a touch of sweet.
I love getting together for meals. I have a passion (no doubt created by my mom) to host brunch/dinner parties. They always excite me – what to make? Who’s coming? Are there kids? Set meal or pot luck style? Where is everyone going to sit? What dishes should I use? The questions – and excitement – go on and on…probably driving Clint a little batty (but can you blame a girl??).
This little treat helps answer some of those questions (and those afternoon “pick me up” requirements).
Roasting strawberries brings out a whole new level of flavour, and because of those little bursts of sweetness, I didn’t add a ton of sugar or lemon flavour. I would like to say there is a balance – a harmony really – between these great flavours. Try it out and you will see what I mean!
- 2 cups strawberries
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter
- zest of 1 lemon
- 2 tbsp lemon juice
- 3/4 cup low-fat buttermilk
- 2 eggs
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- Preheat your oven to 375 degrees.
- Hull and quarter your strawberries and arrange in a single layer on parchment lined baking sheet.
- Roast in the oven for about 40 minutes or so until they turn a deep red colour.
- Reduce the heat to 350 degrees.
- In a medium bowl add the flour, baking powder, baking soda and cinnamon.
- In a stand mixer or another bowl with a hand mixer, cream the butter, lemon zest and sugar together at medium-high speed. Reduce the speed to slow and add eggs one at a time making sure each is well mixed in before adding the next.
- In a small bowl combine milk, lemon juice and vanilla.
- With the mixer on low mix the flour mixture and milk mixture in in parts, starting and ending with the flour mixture. Do not over mix.
- With a spoon, stir in the roasted strawberries.
- Pour into a greased loaf pan and bake of about 60 minutes or until a toothpick comes out clean.
- Let cool for about 5 minutes in the pan, then remove and continue cooling on a wire rack.
After this I can say I have at least one question answered – I know what I will add to the Easter Brunch that’s sweet… but it still doesn’t help with the big question: Who to invite?
Thank you all so much for stopping in today! What are some Easter meal must-haves on your table?
This sounds sooo good right now!! Saving this recipe! Thanks!!
I like the flavors of this bread and I would eat it all.
I’m all about strawberries right now and can’t wait for strawberry picking. Just made some strawberry shortcake cupcakes that are just to-die for. Can’t wait to try this recipe next!
This is great! I bet it would make a great gift for friends and family, too 🙂
This recipe looks so delicious! Hi, I’m Anita visiting from Foodie FriDIY.
I have surplus strawberries from the farmers market and a bunch of lemons that a friend gifted me . This would be a great recipe to make use of them. Can’t wait to try it. Thanks for sharing!!!!