There’s something incredibly comforting about the aroma of freshly baked bread wafting through the house. But when you add the sweet, tangy notes of strawberries to the mix, it’s a sensory experience that’s nothing short of heavenly. That’s what you get with this delectable Strawberry Bread. This recipe has its roots in the southern United States, where strawberries are abundant, and folks are always finding creative ways to incorporate them into their culinary creations. This bread is no exception. It’s sweet, with a hint of cinnamon that pairs beautifully with the strawberries, and a texture that’s wonderfully moist and tender. Baking this bread is a joy, not just because it’s straightforward and fuss-free, but because the end result is so rewarding. It’s the kind of bread that’s perfect for a cozy breakfast at home, a sweet treat with your afternoon tea, or even as a thoughtful homemade gift for a loved one. What I love most about this recipe is its versatility. You can enjoy it as it is, or add your personal touch with some chopped nuts for extra crunch, or a dollop of cream cheese frosting for an indulgent twist. Whichever way you choose to enjoy it, this Strawberry Bread is sure to win you over with its delightful flavors and irresistible charm.
Ingredients
- 3 c. flour
- 2 c. sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. cooking oil
- 4 beaten eggs
- 2 c. crushed strawberries
- 1 1/4 c. chopped walnuts or pecans (optional)
Baking Instructions
- Combine flour, sugar, cinnamon, soda and salt.
- Combine oil, eggs and strawberries.
- Stir into flour mixture just until moistened.
- Add nuts if desired.
- Pour batter into 2 greased loaf pans.
- Bake at 350° for 1 hour.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Tale of My Strawberry Bread Expedition
Let me tell you about the time I decided to make strawberry bread. It was a cool Tuesday morning, the kind that begs for a warm treat and a side of chuckles. And as fate would have it, I had a mountain of strawberries begging to be used and a fervent desire to bake something that wasn’t chocolate chip cookies (I know, shocking!).
The “Sweet” Beginning
So, there I am, staring down a recipe that seemed simple enough. I mean, I had all the ingredients: 3 cups of flour, 2 cups of sugar, 1 1/2 teaspoons of cinnamon, 1 teaspoon each of baking soda and salt, 1 cup of cooking oil, 4 beaten eggs, and 2 cups of crushed strawberries. I even had some chopped walnuts on hand, though those were optional. The recipe seemed to whisper, “Come on, you’ve got this!” Oh, how naive I was…
The Mixing Bowl Saga
This is where the fun really began. I started by combining the flour, sugar, cinnamon, soda, and salt. Sounds simple enough, right? Well, let me tell you, I’ve never seen a powder cloud quite like that before. I swear, for a moment, I thought I was part of a magic trick. Poof! White dust everywhere. The sneezing fit that ensued was pure comedy gold.
Oil and Eggs: A Slippery Situation
Next, I had to combine the oil, eggs, and strawberries. Now, who knew that mixing oil and eggs could turn into a slippery game of catch? Not me, that’s for sure! One rogue egg almost made a break for it. Luckily, my cat-like reflexes saved the day. However, the floor didn’t escape the oil slick. Let’s just say the kitchen turned into a makeshift skating rink for a while.
The Nutty Dilemma
Then came the decision of whether to add the nuts or not. The recipe said it was optional, but I’m a rebel, and I decided to throw them in. As I was chopping the walnuts, I found myself contemplating life’s big questions, like “Why does a bread recipe need so many ingredients?” and “Why do nuts always seem to scatter in every direction except the one you want them to?”
Two Loaf Pans and A Prayer
After successfully mixing all the ingredients (and only losing a few nuts in the process), I poured the batter into two greased loaf pans. This seemingly simple task took on the intensity of an Olympic event as I tried to evenly distribute the mixture. Who knew baking could be such a sport?
Baking: The Final Frontier
And finally, I placed the pans in the oven, set for 350°, and waited for an hour. During this time, I found myself pacing the kitchen, peering into the oven window every few minutes like a kid waiting for Santa.
The Sweet Smell of Success (Sort Of)
At the end of the hour, I had two beautiful loaves of strawberry bread. They were a little denser than I had envisioned, and there may or may not have been a minor incident with a smoke alarm, but hey, they were edible and actually quite delicious!
And that, my friends, is how I survived my strawberry bread expedition. It was a journey filled with laughter, a few mishaps, and a whole lot of mess, but in the end, there was bread, and really, isn’t that what matters most?
