Strawberry season is just about over here in California, I don't know how long the harvest lasts in other parts of the country. Before these luscious gems are gone for good I want to share an easy and delicious strawberry celebration.
Simple ingredients and your blender make this quick and easy. All the wet ingredient and the strawberries go into the blender for a quick whirl. Melted butter makes this so moist and flavorful. If you hold some kind of grudge against butter you can use oil but really why?
Here's your wet ingredients with little bits of strawberry floating around. This is why this tea bread is completely berry infused. Add the wet to the dry. and pop it all into the prepared pans.
I have two different sized pans for some reason so I always get two different sized loaves. *sigh* nothing is ever simple around here. The batter has a pinkish tinge to it at this stage that some may not find appealing but it smells amazing.
Into the oven. Does that not look wonderful and it smells so good!
I forgot to get a picture after this because we were too busy eating! Sorry. As with most quick breads of this sort it tastes even better the next day so feel free to make ahead for your next friends get together.
Strawberry Tea Bread
Delicious, full strawberry flavor in a loaf of sweet bread. Great for afternoon snack with coffee, tea or toasted with a dollop of strawberry cream cheese spread.
Makes 2 loaves
Grease and lightly flour two 9x5 loaf pans; set aside
Preheat oven to 325 degrees
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cups white sugar
1 tsp vanilla
2 cups chopped fresh or frozen strawberries
¾ cups vegetable oil or melted butter ( I usually use ½ cup butter and ¼ cup oil)
1 cup chopped pecans (optional)
Sift together dry ingredients into a large mixing bowl; add sugar and stir thoroughly.
Combine eggs, berries and oil in a blender and whirl until berries are broken up. If you don’t have a blender then chop berries into very small pieces and combine with eggs and oil with a hand mixer or whisk.
Add wet mixture to dry all at once and stir until combined.
Add pecans. (Remember the more you mix the tougher your quick bread will be.)
Pour into prepared pans and bake at 325* about 1 hour or until cake tester inserted into middle comes out clean. Cool for 10 minutes on wire racks and then turn out of pans and allow to cool completely. Sprinkle with powdered sugar while still a little warm for some gild the lily glamour if you wish.
The really good news is that this recipe works just as well with frozen berries as it does with fresh so we can enjoy it all year round. What a treat to have a taste of summer on a cold winter day.
Until next time,