I’m still in a strawberry mood and looking for ways to incorporate one of my favorite fruits into as many recipes as possible while they are still in peak season and tasting delicious. I have a fantastic, tried and true banana bread recipe already but thought I’d share this strawberry version that I used to make almost every week about 6-7 years ago. I even did a strawberry/banana version a few times and it was a big hit. This time I’m sharing a strawberry loaf enhanced with some delicious lime zest. The summer-iest “bread” recipe you’ll ever taste!

This recipe is very simple; dump, stir, and bake. No-fuss and comes together very quickly. It’s important though to use really fresh and sweet strawberries here. I’ve made this recipe in the winter with non-peak strawberries and while it’s good, it truly tastes the best when strawberries are in season. Also, if using frozen strawberries, make sure to drain them very very well so they don’t make the bread mushy. This is already a very soft and moist loaf. Adding any additional moisture could make the bread too wet. And just adding additional flour won’t really help much as it will just make it very dense. Use fresh strawberries, even in the winter.

I love the combination of vanilla, strawberries, and lime in this dish. You can even do a sugar glaze with added lime zest. The recipe itself uses less sugar than most are used to, but that’s how we like it. Adding a glaze on top will definitely sweeten the deal 😉

I hope you enjoy this super simple strawberry loaf recipe. If you’re looking for more baked goods, check out the bakery section here or the dessert section here!

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Strawberry Lime Loaf/Vekna od Jagoda i Limete

Recipe by The Balkan HostessCourse: DessertCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

A simple and quick recipe to use up any leftover fresh strawberries. A hint of lime and vanilla take this to the next level.

Ingredients

2 cups fresh strawberries, chopped/sliced
1/2 cup (100 g) sugar (Use more if you really like sweet)
1/2 cup (120 ml) oil
4 heaping spoonfuls (150-200 g) Greek yogurt
1 tablespoon vanilla sugar (1 kesica)
1/2 teaspoon (3 ml) vanilla extract
2 eggs
1 1/2 cup (200 g) flour
1 teaspoon baking powder (1 kesica)
Pinch salt
Zest of 1 lime

Directions

Preheat your oven to 350 F/ 175 C and line a loaf pan with parchment paper or spray with baking spray. Set aside,
Combine all the wet ingredients in a large mixing bowl (eggs, sugar, yogurt, oil, vanilla sugar, vanilla extract)
Toss the strawberries with a little bit of flour (a tablespoon or 2) to soak up any juice and to coat the strawberries in flour to prevent them from sinking to the bottom of the loaf. Set aside.
To the wet ingredients add the flour, baking powder, and salt. Stir gently to combine all the ingredients but don’t overmix.
Add the strawberries to the batter as well as the lime zest. Stir again to just combine everything together.
Transfer the bread batter to your prepared loaf pan. Top with any sliced strawberries if desired.
Bake at 350 F/175 C for 40-45 minutes or until fully baked through. Use a skewer or knife to test the doneness. You may notice wetness on the skewer from the strawberries which is fine but you should not see any raw batter after removing the skewer.
Allow to cool completely before slicing. Because this loaf is so moist, trying to slice it while hot will result in it falling apart.