Strawberry Crumb Loaf Recipe
I just love strawberries, don’t you? When I fancy a sundae from Jollibee or McDonalds, I don’t choose chocolate, not even caramel. It’s always been strawberries (okay, it’s an exaggeration since I occasionally choose chocolate and caramel but most of the time, I love strawberry sundae best.
Which is why I find it disturbing that I have only one strawberry recipe here in Bake Happy. I can’t believe it. Really, just one?
Unfortunately, yes, just one. This strawberry shortcake recipe from years ago. It has not been followed up ever since. How sad is that?
So today, we’re remedying that. We’re making strawberry crumb loaves today. Perfect for breakfast and even for tea time. Someone I know even have it as a midnight snack (okay that’s me, my excuse is I need energy to finish this post) and occasionally dunks the loaf bits in coffee. Perfect.
To make this absolutely delectable loaf, let’s prepare the ingredients first. We start by combining all the dry ingredients, the flour, sugar, baking powder and salt.
Don’t forget to chop the strawberries, too. I chopped mine in small chunks to make sure I get to to see deliciously red bits in every loaf slice. Set aside.
Then combine all the wet ingredients – oil, yoghurt, milk and eggs.
Now, we’re ready to start. By the way, no need to use an electric mixer for this recipe. A whisk will do, okay? Start by dry whisking the dry ingredients.
Then pour over the wet ingredients. The batter will be quite thick but make sure to just barely combine it.
Fold in the strawberries. I cannot resist to taste one tiny bit on before I add them to the batter. Oh well, that should be okay since no one is looking, right? 🙂
To make the crumbs, combine the butter, flour sugar and cinnamon. Use a fork to combine it.
Until it looks like this. This crumb recipe is really good. I think I can finish this off unbaked in an hour. (But I did not do that, pinky swear!)
I used two medium sized Bakers Secret loaf pan from Living Well in SM Aura. Its dimensions are 8 x 4 inches. I like my loaves dainty. To prepare the pan, I covered it with shortening then lined the sides with parchment paper to easily lift the loaf off the pan once baked.
Evenly divide the crumbs to the two loaves as well. Oh wait, before you sprinkle the crumbs, either run a knife through the batter or tap the pans once or twice to release the bubbles. Otherwise, you’ll have bubbles in the loaf. Okay, so now, you have my permission to sprinkle the crumbs on the batter.
Bake the loaves at 350 F for 25-30 minutes or until done.
Another tip (although completely optional), to help the loaves rise beautifully, place a small baking pan (I used a 6-inch round) filled halfway with water in one side of the oven while the loaves are baking. The water will do its magic.
- For the loaf:
- 1 3/4 cups all purpose flour
- 3/4 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup oil
- 2 egg
- 1/4 cup yoghurt
- 1/2 cup milk
- 1 cup chopped strawberries
- For the crumbs:
- 1/2 cup flour
- 2/3 cup brown sugar
- 1/4 cup cold butter
- 1 tsp cinnamon powder
- In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt. In a small bowl, whisk together all the wet ingredients – oil, eggs, yoghurt, milk.
- Pour wet ingredients over dry ingredients. Mix together until just barely combined. Fold in strawberries
- Line two medium sized loaf pans with parchment paper. Evenly divide the batter into the pans. Place a small baking pan with water in it on the side of the oven. It will help the batter rise beautifully.
- To make crumbs, mash together flour, brown sugar, butter and cinnamon powder. Sprinkle on the the loaves.
- Bake at 350F for 25-30 mins or until done.