Ingredients:

• 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
• 1 cup oat flour
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar, Rapadura or light brown Muscovado
• 5 Tablespoons plus 1 teaspoon butter and/or coconut oil, softened
• 2 large eggs

Baking Instructions:

1. Preheat oven to 350 degrees.
2. Butter an 8″ x 4″ loaf pan. In a small saucepan, bring strawberries to a boil over medium heat.
3. Cook, stirring, 1 minute. Set aside.
4. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
5. With an electric mixer, cream butter, sugar and eggs in a mixing bowl until light and fluffy.
6. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour.
7. Fold in reserved strawberries.
8. Scrape batter into prepared pan, smoothing top.
9. Bake until a toothpick inserted in center comes out clean. About 1 hour (tent with foil after 45 minutes if the top is getting too dark).
10. Cool in pan 10 minutes.
11. Run knife around edges; invert onto rack.
12. Reinvert; cool completely.

[Recipe Courtesy of Comfort in Knowing]