It’s officially spring! Woot! Woot! It’ll be a while before all of the spring produce is fully in effect (seeing as we just got a fresh dump of snow) so I wanted to celebrate with something that could me made now to usher in the change of seasons and celebrate the new produce that is soon to be on it’s way. I was in the mood for strawberries after they were on sale at the supermarket but were disappointing in flavour. I still have a couple jars of rhubarb strawberry jam from last year and once I got the idea to ripple it through a loaf of lemony bread it could not be stopped!
Now let’s get one thing straight. This is not a light and airy lemon loaf. It is sticky and moist – it does have a ripple of jam throughout after all. I was hoping to show you a shot of the inside but, well, I was lucky I grabbed this one because I had an inkling I wouldn’t have another chance before we gobbled it all up.
If you didn’t get around to making the rhubarb strawberry jam last year, do not despair, you may substitute it with another jam if you wish. But, I would recommend using a low-sugar jam as the rhubarb strawberry jam is low-sugar and I’m afraid regular jam would make the overall bread too sweet. But really, you should make a batch of this jam at your earliest convenience so that you can enjoy rhubarb-strawberry floats and sticky lemon loafs all year long.
- 1.5 cups whole wheat flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- ⅓ cup extra virgin olive oil
- 1 cup Greek yogurt
- ½ teaspoon vanilla
- 2 tablespoons lemon juice
- zest of one lemon
- ½ cup *low-sugar rhubarb strawberry jam
- In a medium-sized bowl whisk together flour, sugar, salt, baking powder, and baking soda, until well blended.
- In a separate small bowl, whisk together egg, oil, yogurt, vanilla, lemon juice and zest. Pour into flour mixture and stir just until combined.
- Pour half of the batter into a greased a 8.5x4.5 inch pan. Top with spoonfuls of jam (about half) Top with remaining batter and spoonfuls of remaining jam. Using a knife or a toothpick cut through the batter in a circular motion to produce swirls.
- Bake at 325ºF for 50-60 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes then gently loosen sides with a knife or spatula and turn out onto a cooling wrack to cool completely (it will be fragile).
- Wrap in plastic wrap and store in the fridge. Best if eaten within a few days of baking.