This is the time of year when strawberries are abundant, juicy, and extra tasty. However, if you find yourself with leftover strawberries or if you are hankering for a delicious summery tea-bread -- the following recipe is fantastic!
I like it because it uses polyunsaturated, healthier oil instead of butter and it yields TWO loaves, so you get twice the reward for your preparation and baking work -- one to eat today and the other to freeze (it freezes VERY well) or share with a neighbor or friend. This recipe is based on the recipe I found in allrecipes.com, although I have doubled the amount of strawberries that they list as I wanted to add much more of the anti-oxidant goodness of strawberries to the bread and get the most nutrients for my kcalories when I indulge. I also have made it using 1 cup of wholemeal flour in place of 1 cup white all-purpose flour and it comes out still very good and moist and light.
For those of you who follow an EXCHANGE LIST type of meal plan, I calculated that you would need to count a slice of a loaf (1/12 of a loaf or about a 1 1/2 inch slice) as 1 bread + 2 fruits. Thus a piece of this bread IS pretty potent, but it's meant to be one of your occasional 'treats' in life. Why not?! Enjoy!
Fresh Strawberry Bread
Original Recipe Yield 2 - 9 x 5 inch loaves
3 cups fresh strawberries
3 1/8 cups all-purpose flour (may substitute 1 cup wholemeal flour for 1 cup white, if desired)
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). LIGHTLY butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Servings Per Recipe: 24 or 2 loaves serving 12 slices per loaf.
Amount Per Serving/Slice
Total Fat: 12.5g
Total Carbs: 35.4g
Dietary Fiber: 0.8g