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!