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

INGREDIENTS

COMPOTE

• 2 cups finely chopped strawberries
• 1/4 cup white or brown sugar

LOAF

• 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

PREPARATION

COMPOTE

1. Put strawberries in a large saucepan. Stir in sugar.
2. Bring to a boil on high heat, then reduce to medium-low, stirring occasionally.
3. 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.
4. Transfer to heat-resistant bowl and set aside.

LOAF

1. Heat oven to 350° F.
2. In a large bowl, combine dry ingredients.
3. Stir oil into dry ingredients, and slowly add milk until incorporated.
4. Scoop half of batter into loaf pan. On top of this, spread half of compote. Add remaining batter, then layer again with remaining compote.
5. Swirl mixture with fork or toothpick until layers are no longer separate.
6. 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.