Strawberry-Nut Bread
Strawberry-Nut Bread
Each month as I search for a wonderful recipe to share I look for inspiration in fresh ingredients available or try and tie it to an event happening during the month. This month’s inspiration is strawberries!
While there are numerous recipes for strawberries from strawberry pie to strawberry shortcake and even fresh strawberry ice cream, I have decided to share a personal favorite I make every Spring. Strawberry Nut Bread. This recipe was shared with me more than 20 years ago by a good friend, however I am not sure of the original origin of the recipe. Not only is it a great recipe, every time I prepare it, I remember the good times I shared working with my friend in the church kitchen Wednesday nights.
I make several loaves while strawberries are in season and can be purchased at a great price. I freeze the loaves, so I can enjoy the strawberry bread throughout the year. This bread is perfect for breakfast, an afternoon tea, or just a snack. Make more than one, as it won’t last long!
A couple of notes: The recipe calls for chopped nuts and is not specific, either walnuts or pecans will work. In addition it calls for unbleached all-purpose flour. Regular all-purpose flour is okay, and also unbleached flour will also work in other recipes that call for all-purpose flour.
Ingredients:
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
2 cups sliced fresh strawberries
4 eggs
1 1/4 cups vegetable oil
1 cup chopped nuts
Directions:
Preheat oven to 350 degrees, and well grease 2 to 3 loaf pans (2 if large, 3 if smaller).
Sift dry ingredients together in a large mixing bowl. Make a well in the center. In another bowl, beat together strawberries, eggs and oil and pour into the well. Stir just enough to dampen all ingredients. Quickly stir in nuts.
Spoon mixture into well-greased loaf pans, filling no more than ½ full. Bake in preheated oven about 60 minutes or until bread is baked through and a toothpick inserted in the center comes out clean. Cool 20-30 minutes before removing from pans to cooling rack. Do not slice bread until completely cooled.
I like to let the bread set overnight before slicing. The flavor is better after resting for about 24 hours.
