Strawberry Bread

Surprisingly, I also had a recipe for strawberry bread among my collection. I don't ever remember eating any of Sarah's magical strawberry bread that she made. I checked and this is a different recipe, so if you are too afraid to try her recipe, give this one a try.

With plenty of butter :)

Strawberry Bread modified from Creating Christmas Memories (Have I missed something? Strawberries aren't in season at Christmas.)

1 1/2 c. flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans
10-oz. package frozen strawberries, defrosted
2 eggs
1/2 c. oil
1/2 tsp. vanilla

Mix all ingredients. For easy removal, grease loaf pan, cover bottom with wax paper trimmed to fit, and grease again.

Bake at 350 degrees for 50 minutes to 1 hour.

Makes 1 loaf. 

Excellent recipe! My favorite part about it was the instructions on how to get it to come out of the pan easily were longer than the instructions on how to make it. I do not enjoy having to mix wet and dry ingredients in different bowls and then do all sorts of fancy things. Too much work and too many dishes!

I had to bake it about 15-20 minutes longer then the recipe suggested, but I'm pretty sure that is my bread pan's problem, not the actual recipe's problem. Maybe one day I'll get at least one good for bread.

I will admit I was a little bit worried knowing the history of strawberry bread in our family. I just used some strawberries I froze last summer (that I got on a killer sale!) so I was unsure if it was even close to 10 oz. I feared that I would end up with a brick instead of a nice loaf. Even without defrosting them all the way, it still turned out pretty nicely. I included the nuts (walnuts instead of pecans because that's what I have) which may have helped it stay a decent consistency.

And, I was going to say I am eating a slice as I type this in, but it was gone before blogger opened the page. Yum!