Strawberry Chocolate Chip Almond Loaf

I’ve been seeing loaf cakes all over my IG feed lately and it got me thinking about how ridiculously easy they are to make. Not only that, there is something especially comforting about having a freshly made loaf cake in the house to enjoy with a late night or early morning cup of tea or coffee. I don’t know if that means I’m showing maturity in the way my elders would indulge in a little sweet bready treat with tea/coffee. Whatever it means I like it and embrace it wholeheartedly. Since loaf cakes don’t take much time to prepare there is no reason not to have one on hand… I whipped up a fresh strawberry, chocolate chip, and almond loaf yesterday and WOW. The flavors reminded me of ‘Britannia’ an old Ben and Jerry’s ice cream that is no longer in existence, but was my favorite. I will celebrate the British tradition of ‘tea time’ with this tasty Strawberry Chocolate Chip Almond Loaf cake, and if that idea tickles your fancy… you should too.

Ingredients for Strawberry Chocolate Chip Almond Loaf:

2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 – cup sliced almonds
1 cup sugar
1/3 cup olive oil
1 large egg
½ teaspoon almond extract
1/2 tsp vanilla extract
3/4 cup 1/2 and 1/2
1/2 – cup chocolate chips plus a tablespoon extra for top of loaf
1 1/2 cups fresh strawberries (cut into small ½ inch pieces)

Directions:

Preheat oven to 350F.
Grease a 9×5-inch loaf pan and sugar. Set to the side.
In a medium bowl, whisk together flour, baking powder, salt, and sliced almonds.
In a large bowl, whisk together sugar, olive oil, egg, almond extract and vanilla extract until smooth and well-combined. Stir in half of the flour mixture, followed by the 1/2 and 1/2.Stir in the remaining flour mixture, mixing just until no streaks of dry ingredients remain visible.
Quickly and carefully fold in chocolate chips and strawberries.
Pour batter into prepared sugar pan and sprinkle one tablespoon of chocolate chips on top of loaf.
Bake for 70 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached and the top of the cake springs back when lightly pressed.
Allow loaf to cool in the pan completely before removing it and slicing it.