Strawberries, strawberries, strawberries…It's one of my all time favorite movie quotes by Katharine Hepburn in On Golden Pond! And I can't help but think of that scene around this time of year when the strawberries are bountiful. This past weekend I bought too many strawberries; rather than freeze them I remembered a Strawberry Bread recipe that had been handed down to me from a friend.
Most people are quite surprised when I tell them I make Strawberry Bread. The recipe is easy, perfect for summer brunch with friends and perfect to freeze should unexpected weekend guests stop by.
Strawberry Bread - Yields 2 9x5 Loafs
1-1/2 Quarts Fresh Strawberries (Chopped). You can use frozen strawberries, but use 2-10oz bags thawed and drained
4 Eggs
1-1/4 Cups Canola Oil
1 Teaspoon Vanilla Extract
3 Cups Flour
3 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Sugar
Preheat Oven 350 degrees
Grease and flour two 9x5 Loaf Pans
In a mixer mix together eggs, oil and vanilla extract
Fold in the strawberries
Fold in the strawberries
In a large bowl combine flour, cinnamon, baking soda, salt and sugar
Slowly add dry ingredients to wet mixture until combined
Pour into loaf pans
Bake 1 hour or until cooked through
Remove from oven, when partially cool remove bread from pans to finish cooling.
Wrap in plastic wrap and refrigerate
For a little extra "zip" I add a sweet icing drizzle of 1 cup confectioners' sugar mixed with about a tablespoon of milk and a 1/2 teaspoon of vanilla extract. Mix until it’s the consistency of syrup. Drizzle on the loaf of Strawberry Bread, slice and serve.
