This is a pint of organic strawberries. I got them at the organic market this week and needed to use them or they were going to go bad. That’s the problem with strawberries for me. You quickly need to use them or they need to be thrown out. I know, you’re saying to me “that’s why them call them fresh”, but I wish they could last a little longer. You know, like an apple or a pear. Even given this one downside, the taste of a strawberry is one of my favorite fruit flavors. So what should I make with them? Shortcake seemed a little too summer like. Strawberry ice cream was out given that it is still a little cold outside. So I decided on making strawberry bread. This recipe makes a very moist bread marbled with crushed strawberries. It is a real change of pace and a great way to use those pesky strawberries that seem to lose their freshness way too fast.
5 tablespoons plus 1 teaspoon unsalted butter softened, plus more for pan
1 pint strawberries rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy.
Add flour mixture alternately with 1/3 cup water, beginning and ending with flour.
Fold in reserved strawberries. Scrape batter into prepared pan, smoothing top.
Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
I love that the loaf is so golden brown in color and I wish you could have smelled my kitchen. The smell of baking bread and strawberries filled the air. Add a little butter or cream cheese to a slice for an added taste bonus. This bread is great for breakfast, a snack or any time you need something a little sweet. Try strawberry bread for a real change of pace. Your bananas will be jealous. What have you been baking this weekend?
This looks so delicious. I plan to give it a try soon!
Hi tbrose and welcome to Acorns On Glen. Thanks for your comment. I’m glad you liked the recipe. We’ve been munching on the bread all day long so there is not much left. I think that points to a great recipe when the food goes quick. Come back and see us soon.
looks fabulous—I will try soon–when family and friends are visiting. Love all your recipies!!
Thanks for your comment Twolfe. Our family loved the strawberry bread…not much left. Make it for a nice breakfast bread with butter or cream cheese. Delicious!! Come back and visit us soon at Acorns On Glen.
Oh what a fantastic combination
I know I would LOVE this!
First of all, I LOVE BREAD
so much. Bread BREAD BREADDDDD:)
add strawberries to that…BLISS!
please do stop by and say hi
Hi itsybitsybrianna. You are new to our site so welcome to Acorns On Glen. I hear you…bread with strawberries. It is almost gone here so I have to believe that means the recipe was a hit. Try it…I don’t think you will be disappointed. I’m headed over to your site. Come back and visit us soon. Send your friends over as well.
Esther used to make the strawberries. It is also a wonderful way to eat sour ones.
Hi Louisella. Welcome back to Acorns On Glen. The strawberry bread is a great recipe. Gets rid of all of those “iffy” strawberries. Come back and visit soon.