STRAWBERRY STREUSEL BREAD
Makes 1 (8x4-inch) loaf
Batter:
2½ cups halved and hulled fresh strawberries
1 cup firmly packed light brown sugar
½ cup unsalted butter, melted
2 large eggs, lightly beaten
2¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon lemon zest
½ teaspoon fresh lemon juice
Topping:
6 tablespoons unsalted butter, melted
1 cup all-purpose flour
¾ cup firmly packed light brown sugar
½ cup sliced almonds
6 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
Glaze:
1 cup confectioners’ sugar
2 tablespoons whole buttermilk
Strawberry Butter (recipe follows), to serve
1. Preheat oven to 300°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour.
2. For batter: In a large bowl, mash strawberries using a potato masher. Add brown sugar, melted butter, and eggs, whisking until combined.
In a medium bowl, stir together flour, baking powder, salt, cinnamon, and lemon zest. Add flour mixture to strawberry mixture,
