Strawberries last licks of the seasn

Strawberries

Strawberries are still pretty easy to find in the stores and reasonably priced so I decided to try to make a strawberry bread from a recipe that I have found in the Washington Post. I will include the recipe in this post so that you can try it. The one thing about doing a quick bread recipe is it is exactly that, quick. Quick, usually means easy and good.

A little Whole Wheat Flour 

One thing that I liked about this recipe is that it combined white flour and whole-wheat flour. It changed the flavor from your usual quick bread recipe to one with a little earthier taste.  I feel like it was a little healthier. However if you don't like whole wheat flour use all white flour.

Recipe

Strawberry bread

 

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour, preferably pastry flour
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 2 large eggs, lightly beaten
• 2/3 cup vegetable oil
• 1 1/4 cups hulled, mashed strawberries

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Directions

Preheat the oven to 350 degrees. Grease a 7 1/2- or 8-by-4-inch glass loaf pan with cooking oil spray, then line with enough parchment paper so that the short sides have an overhang (which will help you lift out the baked bread).

Whisk together the flours, sugar, salt, cinnamon and baking soda in a mixing bowl.

Add the eggs and oil, then the mashed strawberries (and their juices), stirring to form a batter that turns a raspberry pink, with visible chunks of strawberries. Transfer to the loaf pan, spreading the batter evenly and into the edges. Bake for about 75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then lift out using the parchment paper, transfer to a wire rack to cool before serving.

 

If you make the recipe leave me a comment