You've heard of banana bread and raisin bread, how about Strawberry Bread. Nancie McDermott, who wrote the new cookbook Fruit, told
Tonia's Kitchen about a delicious recipe that's a perfect bread for summer, or whenever. Nancy told Tonia you can use fresh or frozen strawberries,and combine that with cinnamon. You can serve it hot or cold and use it for parties or just a delicious snack!
- 2 cups whole fresh strawberries
- 3 cups all-purpose flour
- 2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped walnuts or pecans unsalted
- 1 1/4 cups vegetable oil
- 4 large whole eggs beaten
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 2 cups 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.
Instructions