Sunday, June 5, 2011

Strawberry Bread

Yum. If you have an abundance of over-ripe strawberries, this is a perfect recipe for them. Good warm or cold, as breakfast or as dessert, it's just, simply, yummy.

Original recipe credit: (heavily adapted from the original)
yield: 2 loaves

4 cups sliced strawberries
3 cups flour
1 1/2 cups sugar
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 cup buttermilk
1/4 cup oil
4 eggs
3/4 cup chopped pecans

1. Preheat oven to 350°.
2. Purée 2 cups strawberries in a food processor or blender. Set aside.
3. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt, stirring well with a whisk. In a small bowl, beat eggs; add buttermilk, oil, and puréed strawberries, stirring well. Add egg mixture to flour mixture, stirring well to combine. Fold in remaining 2 cups strawberries and pecans. Pour into two loaf pans coated with cooking spray.
4. Bake at 350° for 40-50 minutes or until a knife inserted in center comes out clean. Let cool for 10 minutes before removing from pans.

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