I usually make strawberry bread at Christmas and give it as gifts. However, why wait for Christmas? Especially when strawberries are in season and can add a seasonal flavor that can’t be achieved in the middle of winter. This bread is good as a snack, for breakfast or even as a “sandwich” made from 2 slices with cream cheese in between. This is all kinds of yum!
2 cups fresh, chopped strawberries
1/3 cup water
1/3 cup sugar
1 ½ cups flour
1 cup of sugar
1 ½ tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
½ cup + 2 TBSPS. vegetable oil
½ cup chopped toasted nuts (optional)
Place chopped strawberries in a small to medium saucepan and add the 1/3 cup of water and 1/3 cup of sugar. Mix well and bring to a boil over medium heat. Boil for one minute, stirring constantly – then remove from heat and let cool for at least 30 minutes.
Preheat oven to 350°. Grease a standard sized (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pan.
Whisk together flour, 1 cup of sugar, cinnamon, salt and baking powder on a large mixing bowl. In a small bowl, combine oil, eggs and cooled strawberries. Make a “well” in the center of the dry ingredients and pour in the liquid ingredients. Stir well – scraping the sides of the bowl – to blend.
Add the nuts and then pour into the greased loaf pan. Bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven – allow to cool in pan for 10 minutes – then remove bread from pan and place on wire rack to finish cooling completely. When cool, dust with confectioner’s sugar and slice to serve.