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.
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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.

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Published by Julia

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

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