Spring is finally here! We have had such a cold, cold winter this year! I am thrilled that the warm, sunshiny days have finally found us. Where I grew up (in New Orleans) it is strawberry season. In fact, the famous Ponchatoula Strawberry Festival is held in April. Up here in Tennessee, strawberry season is still a bit off.
So if you have access to strawberries now, you must try this moist, delicious, sweet bread. If not, hold on to this recipe and come back to it when you have strawberries!
Strawberry Bread
(click here for printable version)
- 1 3/4 C flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp + 1 tsp softened butter
- 1C sugar
- 2 large eggs
- 1 pint strawberries, prepared & mashed
How to make Strawberry Bread:
- Preheat oven to 350 degrees. Coat an 8x4" loaf pan with non-stick cooking spray.
- In a small saucepan, bring the strawberries to a boil over medium-heat, and continue to cook for one minute. Take off the heat and set aside.
- In a medium mixing bowl, mix together the: flour, baking soda, cinnamon, baking powder, and salt. Set this bowl aside.
- In another mixing bowl, cream together the butter, sugar, and eggs with an electric mixer.
- Add about half of the flour mixture to the wet mixture, and blend together. Stir in 1/3C water, then add the rest of the flour mixture and stir until well blended.
- Fold in the strawberries.
- Pour batter into the prepared loaf pan, and bake for about an hour (until a toothpick inserted in the center comes out clean). If the top starts to brown too much, you can tent it with a piece of foil.
- Cool in the pan for 10 minutes, then remove from pan and serve!
Serves 8. Recipe from Martha Stewart.
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