Go Back
Print
Strawberry Cucumber Loaf

Strawberry Cucumber Loaf

A tender, light, perfectly sweet quickbread, with fresh strawberries and grated cucumber in the batter.  Some pistachios for crunch, a thick and spicy rhubarb compote layer inside and sliced berries on top make this a perfect loaf to celebrate Summer!

Course Baking
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12

Ingredients

Spicy Rhubarb Compote

  • 1 pound (450 grams) rhubarb stalks, leaves removed
  • 2 inch (5cm) piece of fresh ginger, peeled and grated finely
  • 1/2 vanilla bean or 1 tsp vanilla extract
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 whole star anise
  • 1/2 tsp ground cloves
  • 1 lemon juiced about 3 tbsp

Strawberry Cucumber Loaf

  • 1/2 cup rhubarb compote , can use strawberry preserves
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 cup clarified butter or ghee, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups (250 grams) AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups (250 grams) grated and very well drained cucumber , using a tea towel. Use the finer holes of a box grater. I find that you will need up to 2 full english cucumbers to achieve this amount.
  • 1/2 cup (57 grams) chopped pistachios
  • 1/2 cup (85 grams) sliced strawberries, divided

Instructions

Rhubarb Compote

  1. Chop the rhubarb into 1/2 pieces and place them in a non-reactive pot (stainless steel)
  2. Use the tip of a knife to spit open the vanilla bean, and the back of the knife to scrape out the seeds.
  3. Add the the ginger, vanilla seeds and the seed pod, the sugar, star anise and cloves into the pot as well.
  4. Finally add the lemon juice and stir to combine. Cover with a clean kitchen towel or plastic wrap and let it sit for about 2 hours at room temperature. After this rest, the rhubarb should be quite juicy.
  5. Place the pot on the stove and bring to a boil over medium high heat.
  6. Stir occasionally to make sure nothing is sticking and scorching on the bottom. Use a rubber spatula.
  7. Keep cooking till thickened and jammy (or thickened to the consistency you would like), 10-15 minutes.
  8. Remove the star anise and the vanilla pod (if you didn't use extract)
  9. Let the rhubarb cool before storing in containers.
  10. This recipe makes about 3 cups, depending on how much you cook it down. It can be stored in the fridge for up to 1 month, or if placed into correct containers, frozen for a few months. You can use this on ice cream, yogurt, in smoothies, on toast etc.

Strawberry Cucumber Loaf

  1. Combine 1/2 cup of the Rhubarb Compote with the cornstarch and lemon juice in a small saucepan. Stir over medium heat till slightly thickened, about 5 minutes. Set aside to cool.
  2. Preheat the oven to 325F and prepare a loaf a 9x5 inch loaf pan with cooking spray and parchment paper draped over the longest sides and bottom, with an overhang you can use to pull the cooled loaf out afterwards.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the clarified butter and sugar till pale and and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, scraping down the sides each time.
  5. Beat in the extracts.
  6. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  7. Gradually add the flour mixture to the egg and sugar mixture, beating till just combined.
  8. Stir in the well drained cucumbers and pistachios. Gently fold in 1/4 cup of the sliced strawberries.
  9. Pour half of the batter into the prepared loaf pan.
  10. Top with the rhubarb compote mixture. Pour the final amount of batter on top.
  11. Scatter the final 1/4 cup of sliced berries over the top of the loaf.
  12. Place the pan onto a baking sheet and place on the centre rack of the oven.

  13. Bake until a wooden skewer comes out clean, about 1 hour and 20 minutes or so. Depending on your oven, and how well drained the cucumbers were, this can take anywhere between 1 hour and 1 hour and 30 minutes.  Start checking after the first hour.

  14. Let it cool in the pan for 15 minutes
  15. Remove from the pan and continue cooling on a wire rack.
  16. Wrap and store at room temperature for up to one week.

Recipe Notes

You can replace the rhubarb compote with 1/2 cup strawberry preserves.

The original recipe states that the baking time should take between 1 hour and 1 hour and 15 minutes. I find that it does take longer. But in the end, the outer sections do not over-bake while waiting for the centre to firm up, so this is good.

Save the juices from squeezing the cucumber for smoothies, soups or even ice cubes.

The finished loaf also freezes very well.