I can’t believe July is almost over and we’re already planning on sending the kids back to college (even if it’s temporary). While we’re all trying to figure out the new back-to-college protocols and finishing up work projects, we’re also counting down how many meals we can all eat together. Once the kids leave, they won’t return until Thanksgiving (if all goes well) so that means we have a limited number of breakfasts and lunches and dinners together.
So I’m planning out the menus for the next two weeks and choosing some of their favorite foods. One of their absolute favorites is something I make for breakfast but that they can also eat as a mid-morning snack or with their afternoon tea. It’s a simple treat known as Strawberry Bread. Because you can use overripe berries, it’s a perfect bread to make with late-season berries.
I serve it warm with cream cheese and homemade strawberry jam or eat it in chunks cut right off the loaf and then dipped into tea. Regardless of how you eat it, I have no doubt it will become a favorite. 🙂
Strawberry Bread
Ingredients
- 2 cups fresh strawberries washed, hulled, and sliced
- 2 Tablespoons sugar
- 3 cups + 2 Tablespoons flour
- 2 cups sugar
- 1 Tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cup oil
- 4 eggs beaten
- 1 cup pecans chopped (optional)
Instructions
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Place the berries in a large bowl and toss in the 2 Tablespoons sugar. Set aside.
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Preheat the oven to 350℉, and butter and flour 2 9"x5" loaf pans.
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In a large bowl, stir together the flour, cinnamon, sugar, salt, and baking soda. In another bowl, stir together the oil and eggs. Stir the oil and eggs into the bowl with the strawberries and gently toss.
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Add the berries/egg mixture to the bowl with flour mixture. Stir until the ingredients are just moistened. Fold in the pecans. Divide the batter between the two pans. Bake loaves for 45-50 minutes or until a toothpick comes out clean.
