Strawberry Bread

Helga Glaesel de BlandingMarch 9, 2011

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Ok, so sometimes I even dream about food. A couple of weeks ago I was dreaming about I don’t even know what… but in this dream, I was given a loaf of strawberry bread that my mom had gotten from a friend, and she was supposed to give it to me. Then, I was rudely awaken by my alarm clock at ungodly hours to start my busy day. I had to get myself ready, get Kristen ready for school, make her breakfast, take her to school, and all I could think about was… “what? strawberry bread??” It sounded so wonderful, I couldn’t wait to try it.

I started looking around, and I found this recipe. This loaf didn’t last for more than a day…I ate most of it though, with Kristen’s help. It’s not overly sweet, it can be eaten both hot or cold. Next time I bake this I will try putting a slice into the toaster oven and put some cream cheese on it…. yum! Or a little sprinkling of confectioner’s sugar? However you want to enjoy it, make sure you pair it with a nice cup of coffee.

What I would like you to take note of is the baking time. The recipe says 45-50 minutes. It took longer for mine to cook, more like 65 minutes. When you reach 50 minutes, start testing it every 5 minutes by inserting a toothpick into it, you’ll know it is ready when it comes out clean. Also, I didn’t use any pecans. You could substitute the pecans with almonds, or omit them altogether as I did. I was only interested in getting those strawberries in there!

Strawberry Bread

Yield 2 – 9 x 5 inch loaves
Recipe from All Recipes

Ingredients:
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 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans (optional)

Procedure:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in 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 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.