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Summer means strawberries

November 12, 2009

I love summer and cheap Australian produce. $4/kg, baby.

I finished my last exam on Tuesday, so I have a month of summer before I go back to California and winter.  These few days I’ve been saying goodbye to my friends in Perth, so I’ve been baking to give them a little something. Since it’s summer down here, strawberries are in season and they are cheeeap. $4/kg, which is about $2/lbs. Don’t think I have seen strawberries cheaper than that.

I love this strawberry bread because it’s relatively quick to pull together, especially once your walnuts/pecans are chopped and your strawberries sliced. I feel the nuts add a big part to the texture, so try to keep them in there if you can. You combine the dry and liquid ingredients separately, fold the liquids into the dry, then stir in the nuts and you’re done!

This bread is lovely and the crusty parts are even lovelier.  Slice thickly because the texture is crumbly.

Strawberry Bread
adapted from All Recipes

makes one 9×5 loaf

½ cup sugar, divided into ¼ cup and ¼ cup
2 cups strawberries, sliced or mushed

¾ cups whole-wheat flour
¾ cups all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
½ teaspoon baking soda

2 eggs, beaten
1/3 cup vegetable oil
1 teaspoon vanilla

½ cup pecans or walnuts, chopped

1. Sprinkle strawberries with ¼ cup sugar and mix in.
2. Sift together dry ingredients: other ¼ cup sugar, whole-wheat flour, all-purpose flour, sugar, cinnamon, salt, and baking soda.
3. Combine liquid ingredients in a separate bowl: beaten eggs, vegetable oil, and vanilla extract.
4. Stir liquid mixture into dry mixture until just combined.
5. Fold in chopped nuts.
5. Bake in greased and floured loaf pan for 45-50 minutes at 350 degrees F. Let cool in pan for 10 minutes before removing.

2 Comments leave one →
  1. sylvia permalink
    November 13, 2009 00:13

    *favourited. 🙂

  2. November 17, 2009 11:41

    i’ve made that one before…!

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