Roasted Strawberry Bread
Strawberries slow roasted to concentrate their flavor are incorporated in a big way in this super moist strawberry bread.
Strawberries slow roasted to produced a pronounced flavor in this super moist quick bread.
Roasted Berry Puree
Before I had my babygirl (often referred to here as “bg”), I had never roasted berries nor did it ever cross my mind that roasting would be a genius way to prepare them. When she was getting into solids, I read a baby book recommended by our pediatrician which suggested roasting blueberries with cinnamon for a tasty puree. I tried it with some berries we had picked that June from a local farm and, wow – we all thought it was incredible. I knew it would make any bake taste amazing, and came up with a recipe for a blueberry quick bread which was so good my husband and I wolfed it down within hours. I then, most disappointingly, either lost or forgot to write down the recipe.
I have tested for that recipe so many times since then but haven’t found that blueberry bread yet. I did however, manage to make it to roasted strawberry bread perfection (I came up with a delicious way to make roasted blueberry ice cream though). So, I come to you today with an easy and quick(ish) cake bread recipe. It is wonderfully moist and has a pronounced taste of strawberry with every bite.
When and how to make roasted strawberry bread
This quick bread is the answer to what to do with berries once they start to look a bit soft and you are no longer enjoying them ripe. The roasting releases all the juices and sugars into this lovely red mess which you then puree into strawberry deliciousness. The cake itself is prepared by emulsion – blending sugar and eggs together until completely thick and fluffy and then slowly drizzling in some canola oil while you beat. The rest comes together quickly and the baked cake bread is a wonderful morning or tea-time treat.
Roasted Strawberry Bread Recipe
Roasted Strawberry Bread
Ingredients
- 1 ½ cups flour 180g
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- ⅓ cup canola oil
- ⅓ cup greek yogurt
- 1 teaspoon vanilla
- ¾ cups roasted strawberry puree*
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon granulated sugar for sprinkling
Method
- *To make the roasted puree: preheat oven to 400. On a sheet pan, spread out 2 heaped cups of sliced berries. Sprinkle with sugar. Roast for 20 minutes, tossing at 10 minutes. Once cool, puree in a food processor or blender. I usually strain mine before adding it to the cake to remove some of the seeds but this is up to you.
- Preheat oven to 375. Butter and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the eggs and sugar until very light in color, thick and fluffy in texture. About 5 minutes.
- With mixer running, slowly add canola oil and beat it in.
- Add yogurt and vanilla, beat to combine.
- Add flour and while beating on low, add berry puree and lemon juice.
- Pour into prepared loaf pan, sprinkle on the sugar and bake for 35-40 minutes.
Notes
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Do you think this would translate well to muffins? I have some strawberries that are turning and would love to make these for a grab and go breakfast treat.
Just made this recipe exactly as above. It is seriously delicious. Light and airy. The strawberry flavor is subtle. Excited to make this again with summer berries. Only thing I did differently was I needed to add about 5 more minutes to the cooking time.
Just made these, called them, and ate two of them.
So many strawberry bread recipes come out dense, not that there’s anything was wrong with that, but Sam’s recipe baked up very tender and light.
I liked her technique of beating the eggs and sugar until fluffy (almost 5 minutes) and then drizzling in the oil slowly, so it makes a nice creamy emulsion.
I stayed faithful to her recipe except for adding a little bit of cornmeal in place of some flour and making them into muffins. chose to leave the seeds in the strawberry purée, out of laziness, and they really turned out fantastic. The roasting really brings out the strawberry flavor.
I made this tonight and it was fabulous!!! I used sour cream in place of yogurt (don’t like taste/texture of yogurt), and did not strain the berries (didn’t notice the seeds). My was perfectly done at 30 minutes. CANNOT wait to make again.
Hey Sam! Do you think I could leave out the canola oil and sub in yogurt instead? 🙂
Hi Annabelle! Interesting swap, I think you might be able to but the result might be a bit different and I can’t say for sure how it would turn out. If you don’t have canola you could use olive or grape-seed, or even melted butter anything that wouldn’t be too strong.
Hi Sam!
This looks amazing and I would really like to try it out this weekend since I have some leftover strawberries.
When you say “standard loaf pan”, what size do you mean? I live in Europe, so I’m not really familiar with standard American pan sizes and I just want to make sure I get the quantities of the ingredients right.
Thank you!
I made this today and it turned out perfect. It tastes incredible, I will definitely be making it again! Thank you!
So happy to hear it Kate! Thanks for trying it out!
Hi Sophie! Good question. Our loaf pans are usually 8 1/2″ x 4 1/2″ or 9″ x5″ (roughly 23 cm x 13cm). Hope that helps!
Hi! This recipe looks amazing! Is there a way I can print it out? Didn’t see the print button.
Hi Alexandria! We don’t have a print option yet, working on it!
Hi, I was wondering if you could make the roasted strawberry puree and then freeze it to make the bread at a later date? Thank you!
Hi Gab! Maybe? I haven’t tried it. I also kind of think you could just freeze the strawberries and then roast them on the date you plan to make them.
Just made this and it’s honestly beautiful. I’m glad I read the previous comment because I was worried that there wasn’t enough strawberry puree to really have that flavor stand out, but I didn’t add any more because I didn’t want it to be too dense… And, oh my. The second I pulled it out of the oven the entire kitchen smells like roasted strawberries all over again! You would think I was roasting another pan. ? Thank you for such a beautiful recipe! Truly, this is the best strawberry cake I’ve ever had. ?
Dang, sorry I totally forgot to include this in my first comment but the only difference between the way my cake looks and the one in your pictures is the very top of it. Yours has this wonderful, almost angel-food-like crust on top and mine is just like a basic loaf split down the middle. I know this is so minute but I’m a perfectionist and just had to know, if u had any idea. Haha ? I know I’m totally crazy for even caring about that.
Hi Kimberly! Thank you for trying the bread and I’m SOO happy to hear you loved it! I think my crusty, rustic looking top came from sprinkling some sugar on top before the bake. I should add that to the notes! Thank you again <3
I made this today. I roasted the berries yesterday and was tempted just to use the purée for ice cream. I’m sad to say that when I made the bread, it fell. I know my parking powder and soda are near new and I used a cake tester before I took it out of the oven. I’m thinking I may have put too much purée in- mid-measured… Does that make sense?
It does taste good! It’s dense but so tasty! I will try it again!
Hi Toni! I’m so sorry it fell – aaargh! I have tested it a few times so I’m fairly confident in the leavening listed. I wonder if it could have been an over-measurement of puree as you say, that would definitely weigh the batter down. Also, from experience I know that loaf pan sizes can differ soo much, and when I overfill my loaf pan the cake will fall. If you make it again, try to make sure the batter doesn’t go above 2/3 of your pan. And if you do choose to make it into ice cream, I can’t say I’d blame you! <3