I’m getting used to typing again! After a couple of weeks off, it is fun to be back. I love travel and vacations and the feelings they bring. I am always so ready to get away and be somewhere different for a while, but then it really brings a nice appreciation to being home. Like Dorothy said, “There’s no place like home.” Now that we are home, I am looking forward to the lazy summer days I have been writing about, and the bounty of fresh produce coming in everywhere! It has been a while since I have been at work in the kitchen, but next week I will be doing my first round of summer “Freezer Pleasers” and maybe a couple of other things.
Yesterday on my way home from the beach I stopped at the Berry Patch in Ellerbee, NC. You have probably passed it before, as it is hard to miss the huge strawberry from the road! I bought homegrown pickling cucumbers, squash, greenhouse tomatoes, watermelon, peaches, and some of the best strawberries I have had in a while. As I write this, my batch of strawberry bread is in the oven, the perfect thing for a gorgeous Saturday morning that I wanted to share with you. It is a dense bread, great for breakfast, snack, or even dessert-rewarmed with ice cream on top. This recipe makes 2 loaves, which is always nice to have one for home and one to share. Enjoy and the best of food and life –today!
Recipe for Strawberry Bread
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 cup vegetable oil
1.5-2 cups fresh sliced strawberries, adjust to your liking
Combine first 5 ingredients in a large bowl. Add eggs and oil, then mix to combine. Stir in strawberries. Pour into 2 greased loaf pans. Bake at 350 for one hour, or until tester inserted in center comes out clean. Eat!
One thought on “Saturday Morning Strawberry Bread”
Missed you…glad you are back. Can’t wait to hear what’s cookin in the kitchen!! Amy