Happy last Sunday of May! Since we started this month with a loaf recipe (click here to check it out), I figured it's only apt to close it with another loaf recipe. This one's definitely simpler and fruitier but delicious just the same.

This is my second time featuring strawberries but instead of using it as a jam/filling, I'm using it as part of the actual batter! This is called strawberry bread for a reason, you know, like banana works for banana bread. This one, however, has a texture that's in between an actual loaf of bread and cake- so it's moist and creamy but has a bit of bread-like denseness to it. Am I making sense? Obviously, this leans more cake-y because it doesn't have yeast in it but the texture's definitely more dense when compared to banana bread. 

The strawberry loaf doesn't have any mix-ins in it so feel free to eat it on its own or even pair it with your spread of choice. My top picks would be chunky peanut butter, cheddar cheese, and cream cheese. You need something salty to balance the sweetness and fruitiness of this loaf. Of course you could also pair this with hazelnut spread or strawberry jam but I feel like it would just be sugar overload. Salty's the way to go.

Another beauty of this loaf is that it's so freaking easy to do. Mix and dump and you're pretty much done. 35-40 minutes later, you'll have a nice freshly-baked loaf of cakey bread. Yum for teatime, snacktime, and even breakfast!

Enjoy!

Easy Peasy Strawberry Loaf

(adapted from BakingBites.com)

2 cups all purpose flour, sifted before measured

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup (around 60g) butter, melted and cooled

1 cup granulated sugar (decrease to 3/4 cup if you don't want your loaf to be too sweet)

1/2 teaspoon vanilla extract

1 cup pureed strawberries

1. Preheat oven to 350F and line a 9x5" loaf pan with parchment paper.

2. Cream together sugar and butter until light and fluffy. Add in egg, vanilla extract, and strawberry puree and mix until combined.

3. Add in 1 cup of flour, baking powder, and salt. Mix until combined then add in remaining 1 cup of flour. Mix until batter has no more streaks of dry ingredients.

4. Transfer batter onto the parchment-lined loaf pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Do not overbake.

5. Let cool for 5 minutes before slicing and serving.