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We're talking about Strawberry Bread. Kind of like Banana Bread, but you know, with strawberries. Nancie McDermott, who wrote the new cookbook Fruit, came by Tonia's Kitchen to talk about a scrumptious recipe for a bread based on strawberries. Nancie told Tonia you can use either fresh or frozen strawberries for the bread, which she says is actually better than Banana Bread. And hey, with Strawberry season in full swing, it's a great time to put those red treats to some really cool use!
- fresh strawberries - 2 cups, whole
- all-purpose flour - 3 cups
- granulated sugar - 2 Tablespoons plus 1
- ground cinnamon - 1 Tablespoon
- salt - 1 teaspoon
- baking soda - 1 teaspoon
- walnuts or pecans (unsalted) - 1 cup, chopped
- vegetable oil - 1 1/4 cups
- eggs - 4 large, beaten well
- Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
- In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
- In a medium bowl, whisk together the flour, remaining sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
- Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
- Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
- Divide the batter into two. Pour each into the loaf pans.
- Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
- Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.
