STRAWBERRY LOAF

This loaf is fresh, moist and tastes like strawberries. While it’s perfectly delicious on its own, a drizzle of strawberry icing adds a delicate sweetness and a pretty pink gloss that makes it even more irresistible.

Delicious as a light afternoon treat and a wonderful treat to add to your lunch box.

Prep time: 15 minutes

Cook time: 50–60 minutes

Skill: Easy

Serves: 8–10

Ingredients

Dry

250g (2 cups) flour

200g (1 cup) sugar

1 tsp baking soda

½ tsp salt

Wet

2 large eggs

120ml (½ cup) vegetable oil

60ml (¼ cup) milk

80g Greek yoghurt (about ⅓ cup)

1 tsp vanilla extract

200g (1½ cups) fresh strawberries, chopped

Strawberry glaze

100 g icing sugar (¾ cup)

2 fresh ripe strawberries, grated

Squeeze of lemon juice

Method

Preheat the oven to 160°C fan (180°C). Line a 22 × 12 cm loaf tin with baking paper.

In a large bowl, whisk flour, sugar, baking soda, and salt.

In another bowl, whisk eggs, oil, milk, Greek yoghurt, and vanilla until smooth.

Fold wet ingredients into the dry until just combined (do not overmix).

Gently fold in the chopped strawberries.

Spoon into the tin and smooth the top.

Bake 50–60 minutes or until a skewer inserted into the centre comes out clean.

Cool in tin for 10 minutes, then turn out onto a rack to cool completely.

To make the strawberry glaze: sieve the icing sugar into a bowl, grate in the strawberry and stir through. Add a drop or two of lemon juice. Stir to combine.

Drizzle over the cooled loaf.