07 June 2010

Super-Moist Strawberry Bread

Here's something else for you to do with the abundance of this season's strawberries.

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.




Strawberry Bread
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.