Before I had my babygirl (often referred to here as “bg”), I never roasted berries nor did it ever cross my mind that roasting would be a genius way to prepare them. When she was getting into solids I read a baby book recommended by our pediatrician which suggested roasting blueberries with cinnamon for a tasty baby puree. I tried it with some blueberries we had picked that June from a local farm and wow - we all thought it was incredible. I knew it would make any bake taste amazing, and came up with a recipe for a blueberry quick bread which was so good my husband and I wolfed it down within hours. I then, most disappointingly, either lost or forgot to write down the recipe.
I have tested for that recipe so many times since then but haven’t found that blueberry bread yet. I did however, manage to make it to roasted strawberry bread perfection. (I came up with a delicious way to make roasted blueberry ice cream though - my husband, a terribly picky person when it comes to anything that isn’t chocolate, calls it the best ice cream he has ever had.) So, I come to you today with an easy and quick(ish) cake bread recipe. It is wonderfully moist and had a pronounced taste of strawberry with every bite.
This quick bread is the answer to what to do with berries once they start to look a bit soft and you are no longer enjoying them ripe. The roasting releases all the juices and sugars into this lovely red mess which you then puree into strawberry deliciousness. The cake itself is prepared by emulsion - blending sugar and eggs together until completely thick and fluffy and then slowly drizzling in some canola oil while you beat. The rest comes together quickly and the baked cake bread is a wonderful morning or tea-time treat.
Roasted Strawberry Quick Bread
Makes one standard loaf.
You’ll need to make the roasted strawberries before the bread, and they’ll need to cool a bit before being added to the batter. You can make the roasted puree a day or two ahead if you like or at least an hour or two before the bread to give them time to cool.
Wanna add some rhubarb? I did too! In one of my tests for this recipe I added a stalk of rhubarb to the roast, it was lovely.
1 ½ cups flour (180g)
2 tsp baking powder
¼ tsp baking soda
½ teaspoon salt
1 cup granulated sugar
⅓ cup canola oil
⅓ cup greek yogurt
1 teaspoon vanilla
¾ cups roasted strawberry puree*
2 teaspoons freshly squeezed lemon juice
*To make the roasted puree: preheat oven to 400. On a sheet pan, spread out 2 heaped cups of sliced berries. Sprinkle with sugar. Roast for 20 minutes, tossing at 10 minutes. Once cool, puree in a food processor or blender. I usually strain mine before adding it to the cake to remove some of the seeds but this is up to you.
Preheat oven to 375. Butter and flour a loaf pan.
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the eggs and sugar until very light in color, thick and fluffy in texture. About 5 minutes.
With mixer running, slowly add canola oil and beat it in.
Add yogurt and vanilla, beat to combine.
Add flour and while beating on low, add berry puree and lemon juice.
Pour into prepared loaf pan and bake for 35-40 minutes.