Strawberry Bread

14 04 2010

Do you ever get sucked into the sales at the grocery store? TWO containers of strawberries for $4? I mean, why would you by one at $2 when you can get two for $4? Bah. Every time. I have the best intentions of the smoothies I’ll make, fruit salad for lunch every day…. Without fail, one of them is left to rot before I get to it and I start feeling guilty for wasting food AND two bucks.

This evening, I was stewing on the couch about that container of strawberries in the back of the fridge. While stewing, I surf the web. I came across a recipe for strawberry bread. I think someone wanted to make sure those berries were eaten! I whipped up a couple loaves of the bread. It’s a winner! We each had a slice for dessert this evening and plan to have some for breakfast too. It’s really tasty.

lazy iphone picture - not the best quality

Strawberry Bread

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup vegetable oil (i think i’m going for apple sauce next time)
4 eggs, beaten
1 1/4 cup chopped pecans (oops, forgot to add these even though i chopped them)

  1. Preheat oven to 350°. Butter and flour two 9×5 inch loaf pans.
  2. Slice strawberries, and place in a medium sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. (i forgot to sprinkle with sugar, and the berries were plenty sweet – they didn’t need it)
  3. Combine flour, sugar, cinnamon, salt, and baking soda in a large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. Bake for 45-50 minutes, or until tester comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out on rack and let cool completely.

I enjoyed a slice warm with a little soft butter. It was perfect. I can’t wait for breakfast!