Strawberry bread. Yeah, it's a thing.
I love strawberries. I love bread. But.... wha??
Recently I posted a recipe for Strawberry Preseves, and not just any ordinary ones either; Mom says I'm not an ordinary person. I take that as a compliment. Thanks, Mom!
You know what else isn't ordinary? Bread with strawberries in it.
This stuff is good. Really, really good. I wouldn't be blogging about it if it weren't. Amazingly, it has cinnamon (!!), which I doubted at first. But it's perfect. Slather on some cream cheese for breakfast, a snack, or even dessert. It's so yummy. Trust me. You want to do this.
Something else you want to do: don't give away the bits you can't finish. Pre-slice it, put the slices back together, wrap it in plastic, and stick it in the freezer. It freezes happily, and doesn't get weirdly soggy when un-frozen.
recipe by Debbie Cascio-van Hees, via Martha Stewart
5 tablespoons plus 1 teaspoon unsalted butter (about 75g), softened, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups (about 220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (225g) sugar
2 large eggs
1/3 cup (about 240ml) water
Preheat oven to 175C (350F). Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a 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. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add half of flour mixture, then 1/3 cup water (about 240ml), then add remaining flour. Fold in reserved strawberries.
Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
Makes one loaf.