Simple to make and more delicious to eat, fresh strawberries and cinnamon are the stars of this strawberry bread. Perfect as a dessert, snack or even breakfast.
½cupOilflavorless oil e.g. (avocado, canola, corn, vegetable or safflower oil)
½cupUnsweetened Applesauce
2teaspoonsLemon juicefreshly squeezed
½cupWalnutstoasted and chopped
Instructions
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Grease the 9x5x3 inches loaf pan using oil or butter. Or spray it with a cooking oil spray.
Take dry ingredients (all purpose flour, sugar, ground cinnamon, salt, baking soda) along with lemon zest in a large bowl. Whisk it until everything comes together. Keep it aside until needed.
Take strawberries and water in a blender. Make a smooth puree.
Add remaining wet ingredients (oil, applesauce, lemon juice). Again blitz it until everything is combined.
Pour this mixture into the dry flour mixture. Start mixing and folding until a batter just comes together. Do not overmix.
Add toasted, chopped walnuts. Fold them into the batter.
Pour the batter into the prepared loaf pan, spread it evenly.
Bake into the preheated oven for 60-65 minutes. Check by inserting a spaghetti or skewer in the center of the bread and if it comes out clean then the bread is ready.
Let the bread cool in the pan for 5 minutes. Then loosen the sides by using a butter knife and invert it on a cooling rack. And let it cool down completely before slicing.
Notes
While folding the flour make sure not to overmix the batter. Otherwise, it won’t rise well and becomes dense, tough bread.
Always zest the lemon first and then get the juice from it.
Do not open the oven door in-between the baking process to check otherwise strawberry bread will deflate and sink in the middle.
Let the bread cool down completely or cool to warm before slicing. If you slice the hot bread then it may fall apart and crumble.