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Fresh Strawberry Bread

June 22, 2012

Here’s another delicious way to use fresh summer strawberries! I pulled this recipe from the Everyday Food magazine years ago. Similar to banana bread, this sweet treat is best served warm from the oven–try it with a smear of cream cheese. Enjoy!

5 Tablespoons, plus 1 teaspoon unsalted butter, softened
2 large eggs
1 pint fresh strawberries, rinsed, hulled and quartered
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup water


  • Pre-heat oven to 350 degrees F.
  • Grease 8-by-4-inch loaf pan.
  • In a small saucepan, mash strawberries with fork. Then bring strawberries to boil over medium heat. Cook, stirring 1 minute. Set aside.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder and salt. Set aside.
  • In a separate bowl, cream together butter and sugar for 3 minutes, until light and fluffy, using electric mixer.
  • Add eggs to butter mixture and beat well.
  • Add flour mixture to butter mixture, alternately with water, beginning and ending with flour.
  • Fold in reserved strawberries (and juice that came from cooking).
  • Scrape batter into prepared pan, smoothing top.
  • Bake approximately 1 hour, or until a toothpick inserted into the center comes out clean. (Tent with tin foil after 45 minutes if top appears too dark.)
  • Cool in pan 10 minutes. To remove from pan, run knife around edges and invert onto cooling rack. Re-invert and cool completely.
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