2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 egg–at room temperature
3/4 c. sugar
1/4 c. packed brown sugar
3/4 c. buttermilk–at room temperature
1/3 c. vegetable oil or melted coconut oil
2 t. pure vanilla extract
1 1/2 c. shopped fresh strawberries–tossed in
1 T. flour.
In a large bowl whisk the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium bowl, whisk the egg, sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla. Pour the wet ingredients in the dry ingredients and gently whisk until there are no lumps. Avoid over-mixing. Gently fold in the strawberries. Pour batter into a prepared loaf pan. Bake at 350 degrees for 55-70 minutes–covering the bread with aluminum foil halfway therough the baking process. Check loaf for doneness. Allow to cool for 1 hour on a wire rack. Remove from the pan and continue to cool until completely cool.
Icing:
1/2 c. sifted powder sugar
1 T. heavy cream or milk
1/4 t. pure vanilla extract
Whisk ingredients together and drizzle over the bread before slicing.
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