Remember those could not resist strawberries from the North Hill’s Farmer’s Market?
See my strawberries?
Well, with them came a pamphlet complete with recipes. I figured if the strawberry patch itself is recommending recipes, they must be good.
So to start – I do plan to make many a baked good with fresh strawberries this season – I baked the Strawberry Bread.
Let me share with you the recipe
** PS before we get started, you should know this makes two loaves. I halved the recipe because one, I only own one loaf pan and two, because I was not sure if we needed two whole loaves of strawberry bread and three, the bread takes an hour to bake and to wait for my pan to be ready to bake the second loaf would have taken… well, too long.
3 C flour
2 C sugar
1 tsp baking soda
1/2 tsp cinnamon
4 eggs, beaten
1/2 C oil
2 1/2 C strawberries, chopped very fine
Combine dry ingredients in a large bowl. In a separate bowl, beat the eggs. Then, stir together remaining ingredients. Make a well in the center of the dry ingredients, add wet ingredients, and stir until smooth. Spoon into two greased and floured loaf pans (9x5x3). Bake at 350 degrees for 1 hour.
SOURCE : Ingram’s Strawberries, High Point, NC
I think the before it's baked strawberry mixture looks pretty in my pink mixing bowl
Looks good and tastes good : This is what the yummy bread looked like hot out of the oven. It practically slid out of the pan, too, in perfect form. Of course, I appreciated that!
I love this emile henry scalloped rectangular serving platter I have. It’s been perfect for breads, cookies, even crackers and topped with a bowl of dip.