I cannot believe it’s been over three years since I last posted this truly fine fruit bread. In truth, I think that I had simply been making it so often that we kinda got tired of it, so the whole idea of strawberry bread went to a dark corner of my files.
Where it would have stayed… had I not gotten this great deal on strawberries – and there’s just so much spinach salad (no matter how good) a couple of guys can eat!
The bread is just as good as we recalled it being – mebbe even a touch better, since I’ve tweaked the spices by adding a bit of ground clove along with the cinnamon, and replaced plain pecans with honey roasted nuts lightly ground in the food processor.
By the way: this recipe makes two nicely sized loaves of bread, or, as I chose to this time, one loaf and one nicely articulated bundt pan; so plan to have folk over to marvel at your bread making skills, give one loaf away, or stash one in the freezer for a rainy day.
•2 cups fresh strawberries
•3-1/8 cups flour
•2 cups white sugar
•2 tsp ground cinnamon
•1 tsp ground cloves
•1 tsp salt
•1 tsp baking soda
•1-1/4 cup vegetable oil
•4 eggs, beaten
•1-1/4 cup chopped honey roasted nuts – or use plain pecans or walnuts, just do grind them up a bit.
First things first; make the pan coating by combining the shortening, vegetable oil, and flour together with a fork in a small bowl, then brush evenly over the inside of two 9×5 inch bread pans or, as I did, one bread pan and one articulated bundt pan. Forget about using cooking spray; with this treatment, once baked, your bread will pop out of both pans with ease and whole.
Slice the strawberries, place in a medium bowl, and sprinkle with a bit of the sugar.
Combine the flour, remaining sugar, cinnamon, clove, salt, and baking soda in a large mixing bowl and blend well. I used my stand mixer with the regular paddle.
Add the strawberry, egg and oil mixture to the flour mixture and stir (or mix on low) until the dry ingredients are just moistened – there may be a few dry spots, don’t worry about it.
Stir in the nuts, then divide the batter between the two pans.
Bake both for 50 to 60 minutes – or until a wooden pick or skewer inserted in the middle comes out clean.
Let both pans cool on a rack for ten minutes before turning out the bread and cooling completely on a rack.
Tasty – I like mine with a schmear of chive or jalapeño cream cheese.
And now I have a spare loaf in the freezer for emergencies…