Well, the summer heat was smacking Chicago in the face last week. We’re definitely in the depths of summer – everyone is struggling to stay cool and not melt into little puddles of sweat at the bus stop.
One good thing about this time of year is that berries seem to be cheaper in the grocery store. I know they’re pretty much grown year round, but the summer heat always seems to bring an abundance of all kinds of berries – and big berry sales in the stores. Last week when I was at the store, I noticed they were on sale – blackberries, blueberries, raspberries and strawberries. (They also had white raspberries??) So my inner-hoarder came out and I stocked up on the berries – except the white raspberries – those seemed kind of freakish to me, and I’m not sure what to expect from them, so I left them alone. They’re like alien albino berries.
Anyway – since strawberries are so much larger than other berries, it seems like I have a TON of strawberries at home right now. I found a recipe for Strawberry Bread awhile back – I’m a sucker for sweet breads, so this was a slam dunk for me to use up some of the strawberries taking up space in the fridge.
And it came out more awesome than I ever thought. It’s another super easy recipe – basically, just mix the ingredients and bake it off in the oven. It’s also enough for 2 loaf pans. As you’ll see from the pictures, I did not have 2 loaf pans, so I made one monster strawberry loaf that totally exceed my expectations. This would be great slathered with butter or even cream cheese. Or if you’re like me, just a cut chunk off right there in the kitchen and eat it over the sink. So. Good.
Oh – and anybody that knows anything about white raspberries – feel free to share. Would love to be schooled.
Mix up the dry ingredients first – flour, baking powder, sugar, salt and cinnamon. Stir in eggs and oil, just enough to combine mixture. Add pecans and strawberries last.
Pour batter into 2 greased loaf pans – one 2-qt casserole, for the Monster Strawberry Bread experience!
Bake at 350 for 60-70 mins, until it shows as done with a toothpick.
Looks like a giant football, covered in strawberries, huh?
Cool completely, or just barely enough to gobble down over the kitchen sink. Here’s the complete recipe:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups sugar
- 4 eggs, beaten
- 1¼ cups vegetable oil
- 2 cups strawberries, sliced and cubed
- 3/4 cups chopped pecans
Combine dry ingredients. Add in eggs and oil, stirring just enough to combine mixture. Add pecans and strawberries last. Pour into 2 greased loaf pans (or one large casserole, as shown above. Bake at 350° for 60-70 minutes until bread is done and does not stick to a toothpick. Cool completely.