I came up with this recipe back in 2010 when I bought an absurd amount of strawberries because they were on sale for an unheard of .69 cents a pound. So, I made this bread. It's like banana bread, but made with strawberries instead of bananas. I made it as just a way to use up some strawberries, but now I buy strawberries specifically to make for this recipe. It's a family favorite and I hope it becomes one of yours too!
First things first, Preheat you oven to 350F.
You'll need to prep about 2 lbs of strawberries. You'll want 2 cups of strawberry puree and 2 cups of chopped strawberries.
After your strawberries are washed and dried, put some in the food processor (or blender if that is what you have). - I used about 4 cups of whole strawberries here, and I ended up with a little more puree than I needed. BTW: there is no need to de-stem or de-hull the pureed strawberries. It's actually better for you if you leave them intact.
|My precious Angel Girl wanted to help me with the bread this morning - those are her adorable hands you see in the background. :)|
Cool in the pans . . .
- My loaves needed some help turning out, so I ran a butter knife around the edges, and then they came out just fine.
I'm going to wait. :)
With a slight dusting of powdered sugar to hide any imperfections and it's ready!
3 cups plus 2 Tbsp flour
1 1/2 cups sugar
1 1/2 tsp cinnamon
1 tsp salt
1 1/4 tsp baking soda
3/4 vegetable oil
1 1/4 cups chopped pecans
2 cups pureed strawberries
2 cups chopped strawberries
1 tsp vanilla
Preheat oven to 350F. Grease and dust 2 loaf pans with powdered sugar. Combine eggs, oil, vanilla, cinnamon, sugar and strawberry puree in a large mixing bowl. Add the sifted flour, baking soda, and salt. Fold in the chopped strawberries and nuts. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool in pans, then turn out and let sit upside down for a few minutes to dry out the bottoms.