I have a problem. A strawberry problem.
Remember how I said I bought 4 pounds of strawberries the other day? So I made strawberry ice cream? Well, I couldn’t help myself…I bought another 4 pounds of strawberries. I’m not even kidding. I have been eating strawberries for breakfast, strawberries for snacks, strawberries for dessert…and the funny thing is, I’m not even sick of strawberries.
While I was swimming in strawberries, I figured I might as well throw together a quick little strawberry treat. So I flipped open my cookbook and this recipe had both “strawberry” and “quick” in the title which somehow seemed just right.
This bread reminds me of banana bread…except with strawberries. It’s not too sweet, but super moist and easy to grab a slice as you head out the door in the morning.
Strawberry Quick Bread
adapted from The King Arthur Flour Baker’s Companion
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 Tbsp lemon zest or 1/4 tsp lemon oil
- 2 eggs
- 1 1/4 cups mashed strawberries
- 1/2 cup vegetable oil
In a large bowl, wisk together the lemon zest/oil, eggs, mashed strawberries and vegetable oil. You will have a not that tasty looking mixture, but it will smell awesome. Strawberries and lemon make a delicious aroma.
In a medium bowl, sift together all of the dry ingredients. Then add the dry ingredients to the wet ingredients and stir until combined. Pour the batter into a greased loaf pan and bake for 35 minutes at 350ยบ.