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.
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)
- Preheat oven to 350°. Butter and flour two 9×5 inch loaf pans.
- 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)
- 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.
- 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!