Strawberry Bread
| Prep Time: 10 min | Serves: 8 |
| Cooking Time: 70 min | Yield: 8 slices |
The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread. marthastewart.com
Ingredients
- 5 tbsp Butter
- 1 tsp Butter
- 16 oz Strawberries
- 1 3/4 cups Organic All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon, Ground
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Granular
- 2 egg
Directions
1. Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
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.