Strawberry Breads Forever

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Strawberry Breads Forever

May 13, 2011 by confettieffect

I warned you. I told you that my strawberry obsession would only get worse so you really can’t blame me. Plus, why would you blame me? Strawberries are delicious! And strawberry-themed baked goods? Get outta here.

We’re trying to be healthier, yes? Kind of, sort of? Okay, yeah, a little indulgence is good for the soul. But eating better doesn’t have to be boring or gross! Little substitutions like replacing a portion of all-purpose flour with whole wheat flour or subbing part of the sugar content with agave syrup can still produce some real hearty mmmm’s. Sure, your healthier desserts aren’t going to taste exactly the same as a full-fat, full-sugar, full-everything, don’t hold back, don’t look back dessert BUT you might feel a little better about that forkful you just put into your mouth.

This bread isn’t overly sweet and has just a hint of lemon to it. If you want to up the lemon flavor, feel free to toss in some lemon zest for an extra kicker. Also, if you can let this bread sit overnight, it’s so much better after a day. All the flavors have mingled and the texture has settled into a cake-y cornbread concoction that sits nicely on the taste buds.

Strawberry Lemonade Cornmeal Bread

Yields: 12 slices

1 egg
1 egg white
1/4 cup lemon yogurt (I used Chobani)
3 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 teaspoons lemon extract
1 1/2 tablespoons lemon juice
1/3 cup agave syrup
3/4 cup whole wheat pastry flour
3/4 cup cornmeal
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh diced strawberries

Preheat the oven to 350 F and grease an 8 x 4″ loaf pan.

Whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, beat the egg and egg white gently. Stir in the yogurt, oil, extracts, lemon juice, and agave syrup until evenly mixed. Pour into the dry ingredients and mix until there are no longer traces of flour. Gently fold in the strawberries, then pour into the prepared pan.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then run a sharp knife around the bread and turn out onto a wire rack to cool completely before slicing. Enjoy with a dollop of whipped cream.