Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (at room temperature)
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk, at room temperature (no substitutions)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Butter to grease the pan
- 2 cups diced fresh strawberries (firm in texture and bright red)
- 1 ½ tablespoons all-purpose flour for coating strawberries
Instructions
- Preheat oven to 350°F and grease a 9×5 inch aluminum loaf pan with butter. Optionally, line the pan with parchment paper.
- In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt in a medium bowl.
- In a large bowl, mix the egg, sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients and whisk until no pockets of flour remain, being careful not to overmix.
- Pat dry the diced strawberries and reserve about 3 tablespoons for topping. Toss the remaining strawberries with 1 ½ tablespoons flour and fold into the batter.
- Pour batter into the prepared loaf pan and top with reserved strawberries, pushing them down gently.
- Bake for 60-65 minutes or until a toothpick comes out clean. Cover with foil halfway through baking to prevent over-browning.
- Let the bread cool for 20 minutes in the pan before removing and cooling completely on a wire rack.
Notes
Best served slightly warm or at room temperature. Add butter or cream cheese on top, and it pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian