Strawberry Bread 8.000

Deb Lindsey for The Washington Post

Jun 18, 2014

Ripe, local strawberries are just right for this moist quick bread.

Serve with cream cheese.

MAKE AHEAD: The bread can be stored at room temperature for up to 4 days, or frozen for up to 3 months.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 7 1/2-to-8-inch loaf

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

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.

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Recipe Source

Adapted from a recipe on the Spiral Path Farm Web site.

Tested by Bonnie S. Benwick.

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E-mail questions to the Food Section at food@washpost.com.