Fresh strawberries are the best! And I love making things with them too, whether it’s a smoothie or a baked treat. Like this Fresh Strawberry Bread–it’s so good and moist, and has lots of little chopped strawberry chunks in it that give it a great strawberry flavor. This quick bread is great for a summer breakfast or brunch, but it’s sweet enough that it can also work as a dessert, too.
Just so you know, the batter is on the thicker side. The loaves bake up with a nice slight rise and come out of the pan without sticking if you grease and flour your pans. Another nice thing about this recipe is that it makes two loaves! So you can share a loaf with someone, freeze it, or eat both of them up, which is probably what you’ll be tempted to do. 🙂
FRESH STRAWBERRY BREAD by NancyC
Makes 2 (9×5″) loaves
- 3 cups all-purpose unbleached flour
- 2 cups granulated sugar
- 1/2 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup light olive oil or canola oil
- 4 large eggs
- 2 cups chopped fresh strawberries
Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.
In large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt, blending well.
In medium bowl, blend the light olive oil, eggs, and chopped strawberries. Add this mixture to the flour mixture and mix everything until flour mixture is just moistened (do not overmix). The batter will be thick!
Divide batter into the 2 prepared loaf pans, spreading evenly in pans. Bake at 350˚F for 40 to 42 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then invert onto a serving plate and cool completely.
I’ve only gone strawberry picking a few times, but I do want to try to do that more often. I usually buy my berries at farmers markets or the grocery store and thankfully, they usually have a good selection. Have you made any good recipes with fresh strawberries this summer?