Land, Recipes, Uncategorized

June Strawberry Bread

We are nearing the end of this year’s strawberry season here in Southeastern Pennsylvania. The local June strawberry is as much of a treat as a local late August tomato. IMG_4677

This year, I’m really enjoying cut strawberries and pecans with a balsalmic vinegar drizzled over the top. What my kids really like is Strawberry Bread.

This recipe comes from a farm that is no longer in business. It was once Willow Creek Orchards.

Strawberry bread
3 C all-purpose flour
1 t salt
1 T ground cinnamon
1 t baking powder
1 C white sugar
4 eggs
1 1/4 C vegetable oil
1 1/2 C strawberries
1 1/2 C chopped walnuts

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans (or 4 smaller pans).
In a large bowl, combine flour, salt, cinnemon, baking powder and white sugar. In a large bowl, beat together eggs and oil. Stir egg mixture into dry ingredients until just moistened. Fold in strawberries and walnuts. Spoon batter into prepared loaf pans.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes in pans and then move to a wire rack to cool completely.


Published by Julia

I'm a mom, coach and disaster planner. I like quilting and identifying plants and birds.

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