ROASTED STRAWBERRY BREAD
Makes 1 (8x4-inch) loaf
Pretty in pink, this bright and beautiful quick bread uses Roasted Strawberries to achieve a concentrated, almost caramelized sweet strawberry flavor. Greek yogurt in the batter yields a rich, tender crumb while fresh strawberries and lemon juice keep the flavors light and springy. Topped with a simple stir-together strawberry glaze, this Roasted Strawberry Bread shines.
Roasted Strawberries (recipe follows)
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
¾ cup (150 grams) granulated sugar
2 large eggs (100 grams), room temperature
¼ cup (56 grams) vegetable oil
¼ cup (60 grams) full-fat plain Greek yogurt, room temperature
1¾ teaspoons (7 grams) vanilla extract*, divided
½ teaspoon (2.5 grams) fresh lemon juice
1 cup (155 grams) diced fresh strawberries
1 tablespoon (15 grams) whole milk
1½ to 2 cups (180 to 240 grams) confectioners’ sugar
1. Preheat oven to 350°F (180°C). Spray an 8x4-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
2. In the work bowl of a food processor, pulse Roasted Strawberries until smooth. Reserve ¼ cup (65 grams) in a small bowl.
In a medium bowl, whisk
