The other day, as I was shifting items around in my freezer, I came across a Ziploc bag of strawberries that I’d frozen and forgotten about. I debated making Strawberry Ice Cream, but since it was still cold outside and I felt like baking instead, I racked my brain for a way to use this fruit.
After making these Almost-Vegan Banana Muffins and getting a great response from my harshest critics, Pumpkin and Peanut, I thought of doing a bit of a Frankenstein recipe. It would combine the banana muffin recipe (swapping out the banana for strawberries) with this recipe, and I would bake a loaf instead of muffins. Phew!
STRAWBERRY SWIRL LOAF
- 2 cups finely chopped strawberries
- 1/4 cup white or brown sugar
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1/3 cup canola or coconut oil
- 1 1/2 cups milk
- 2 Tbsp cinnamon
- Put strawberries in a large saucepan. Stir in sugar.
- Bring to a boil on high heat, then reduce to medium-low, stirring occasionally.
- Simmer until larger strawberry pieces are soft, approximately 10 minutes. Mash them as best you can, and continue to simmer for another 15-20 minutes until thick and syrupy.
- Transfer to heat-resistant bowl and set aside.
- Heat oven to 350° F.
- In a large bowl, combine dry ingredients.
- Stir oil into dry ingredients, and slowly add milk until incorporated.
- Scoop half of batter into loaf pan. On top of this, spread half of compote. Add remaining batter, then layer again with remaining compote.
- Swirl mixture with fork or toothpick until layers are no longer separate.
- Bake for 50 minutes, or until fork inserted in center comes out clean. Allow loaf to cool for 5-10 minutes before removing from pan. Sprinkle with more cinnamon if desired.