Strawberry Bread Recipe
This recipe is designed for a smaller (8x4 inch) loaf pan or you can make it in two 5x3 inch loaf pans.
Servings 8
Cost 5
Ingredients
- 1 cup sliced strawberries
- 1 cup granulated sugar (scant cup) (190 grams)
- 1 ½ cups flour (I used 70 grams whole wheat and 140 grams white) (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon or use 1 teaspoon cinnamon and ⅛ cardamom
- 2 large eggs
- ½ cup vegetable oil or extra virgin olive oil (100 grams) -- I weighed it in the cup
- ¾ teaspoon vanilla extract
- ⅓ cup toasted chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease an 8x4 inch loaf pan or two 3x5 inch pans and line with strips of parchment.
- Toss 1 cup of strawberries with 1 tablespoon of the sugar (from the original 1 cup). This softens them and draws out some strawberry juice which goes into the bread.
- In the mixing bowl, mix the remaining sugar with the flour, baking soda, salt, and cinnamon.
- Make a well in the center and add eggs, oil, and vanilla.
- Stir everything together until partially blended, then stir in half of the pecans and all of the strawberries along with any juice/syrup they've rendered.
- Scrape (it should be thick) into loaf pan or small loaf pans and sprinkle remaining pecans over the top.
- Set loaves on a baking sheet and bake for about 45 to 50 minutes (internal temp should be around 205 )or until set. Let cool in the pan for about 15 minutes, then turn from pan and let cool completely.