Strawberry Bread

[Guest guest]

When I was visiting Pittsburgh this summer, a friend made this recipe

and I LOVED it. Last night I made it for a friend who was visiting and

she demanded the recipe. It's from Martha Stewart.com (and they credit

Debbie Cascio-van Hees from the Netherlands), but I made a couple tweaks

and inserted my comments. It's SO GOOD!!!!

 

 

Strawberry Bread

 

5 Tblsp plus 1 tsp softened butter (plus more for buttering pan)

1 pint strawberries, rinsed, hulled, quartered and mashed with a fork

1 3/4 cup all-purpose flour (I used 1 cup all-purpose and 3/4 cup whole

wheat)

1 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp baking powder

1/4 tsp salt

1 cup sugar (I used 1/2 cup white and 1/2 cup organic brown)

2 large eggs

 

1. Preheat oven to 350. Butter an 8x4-inch loaf pan. In a small

saucepan, bring strawberries to a boil over medium heat. Cook,

stirring, 1 minute. Set aside. (I made the " strawberry goo " a week

ahead when I worried the berries might go bad and kept it in the

fridge. I just warmed it

before folding it into the dough.)

 

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking

powder, and salt; set aside. With an electric mixer, cream butter,

sugar, and eggs in a mixing bowl until light and fluffy. Add flour

mixture alternately with 1/3 cup water, beginning and ending with

flour. Fold in reserved strawberries.

 

3. Scrape batter into prepared pan, smoothing top. Bake until a

toothpick inserted in center comes out clean, about 1 hour (tent with

foil after 45 minutes if top is getting too dark). Cool in pan 10

minutes. Run a knife around edges; invert onto a rack. Reinvert; cool

completely.

 

This is delicious as-is, but it is also delicious toasted and served

with whipped cream cheese. Invite a friend to share it or you just

might polish it off by yourself.