The Gleeful Gourmand: Easy Strawberry Bread

Wednesday, June 1, 2011

Easy Strawberry Bread

Strawberries! Glorious Strawberries.
Strawberry season is finally here! It has been for a month or so, but I feel like we're just beginning to see the real benefits in our grocery store. I didn't get a chance to go berry picking this year at a local farm - something Liam and I did last year and had a blast at - mostly because I couldn't think of anything more challenging than picking berries and corralling a 3-year-old while in the 3rd trimester of carrying twins.

However, that hasn't stopped me from stocking up at the grocery store and getting to the best part - eating and creating with them! As any strawberry lover knows, there are about a million ways to serve these juicy red beauties. Literally, the amount of recipes knows no bounds. I would like to humbly submit one tried-and-true recipe, though, that has been around in my family for as long as I can remember: The super-simple, super-delicious Strawberry Bread. Here's what I love about it: It takes barely any time to make, comes together easily, and is absolutely foolproof. It's a winner every single time.

Easy Strawberry Bread.

Strawberry Bread

• 1 1/2 cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 cup sugar
• 1 egg (lightly beaten)
• 1/2 cup vegetable oil
• 1 1/2 cups fresh strawberries (washed, hulled, sliced)

Mix dry ingredients. Add egg and oil. Mix and fold in berries. Bake in a lightly greased bread pan for 50 to 60 minutes at 350˚. Let rest in the pan for about 10 minutes, but  no longer than 20. Invert onto a cooling rack, and let cool completely before slicing. Yields: 1 loaf.

I swear, it's that easy! A couple of notes: The "dough" is more like a batter, but it's not really pourable. You kind of need to form it into the bread loaf pan, and I find that a non-stick spoon or spatula gets the job done. This "bread" is more like a dessert bread, really and it rises, but not too high. I'm serious about the no slicing until it's cool: It will absolutely crack and break apart if you try to handle it too much before it cools. 

This Strawberry Bread is perfect for breakfast, or for dessert, but I especially love serving it alongside a nice crisp summer salad. Makes an excellent gift for anyone in your life who loves strawberries, but it's okay to be selfish and keep it all to yourself, too.



Unknown said...

I was all set to try out your bread (which looks absolutely tasty!!) when a Twitter friend turned me on to a Strawberry Cake recipe. And since I'm more of a cake-girl than a bread-girl (because of my horrible sweet tooth), I figured that I'd give it a go.

It's currently in the oven, and I'm having a hard time waiting for it to bake since my house now smells like a field full of strawberries. I'll be posting blog pics as soon as it's done. :)

Jenna said...

I can't say I blame you - my favorite cake is the strawberry cake my mom makes! But I promise you, this bread will satisfy your sweet tooth. It's almost more like a dessert than an ordinary bread.

Kirsten Oliphant said... do you hull a strawberry? I know I could google it, but I think you'd probably have great practical advice. :)

Jenna said...

Okay, so there is actually a tool you can use to "hull" the strawberry (or remove the stem):

But I seriously wouldn't waste your money. My baking has certainly never suffered from never using one, and I don't really see the point. Use a good paring knife and cut off the top of the strawberry. I kind of do it so the less of the strawberry I get the better, making a sort of V in the top when it's done.

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