I really didn’t want to bake today. I usually reserve that for when I am stressed or, let’s be honest, craving something sinfully sweet, or when a friend has a birthday, or when my kids have been bad at school and I need to make it up to the teacher, or…..okay, maybe I do bake a lot. But, I didn’t want to today. But I had to! Here’s why, the Strawberry Fairy delivered plump, juicy strawberries again. Yes, You Honor, I made the Strawberry Bread. And, I ate the Strawberry Bread. Quilty!
Ingredients…. butter is that annoying kid that jumps in every picture. Butter is not in this recipe! Sorry.
This is what the batter should look like, chunks of fresh strawberries! Love that!
Serve with Strawberry Butter
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- 3 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 T ground cinnamon
- 2 c sugar
- 3 eggs beaten
- 1 c vegetable oil
- 2 c fresh strawberries chopped*
- Spray 2 9x5x3 inch loaf pans with non-stick spray. Pre-heat oven to 350 degrees.
- *I revised this recipe 5-13 after realizing I left out a step.
- Sprinkle sugar over strawberries and allow to sit an hour or 2. (I like to leave the strawberries in chunks, but you can chop as small as you like.) This will bring out the juice in the strawberries. In a large bowl, combine first four ingredients. In a seperate bowl, whisk eggs and oil. Add eggs and oil to dry ingredients; stir lightly until just combined. Add strawberries and juice. (You should have about 1 cup of juice. If you do not have that much juice, you may need to add milk so that the batter is not too dry/thick.) Divide mixture into 2 loaf pan and bake 45 to 55 minutes or until toothpick inserted in center comes out clean. I used 2 large pans, if you're pans are small you may need to cook longer. Remove bread from oven and cool for 5 - 10 minutes before inverting on serving dish.
- You can also add pecans or coconut to the recipe for variation.