Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1 tablespoon granulated sugar, for macerating strawberries

Instructions:

  1. Gently toss the chopped strawberries with 1 tablespoon of sugar. Let them sit (macerate) for about 10 minutes to release their juices.
  2. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon (if using).
  4. In a separate medium bowl, whisk together oil, eggs, vanilla extract, and buttermilk.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix! A few lumps are okay.
  6. Gently fold in the macerated strawberries (and their juices!) into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean (or with a few moist crumbs).
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.