Strawberry Bread Recipe

When I found this seasonal recipe online, I was so excited to make it. I found this strawberry bread has to be rested for a day or two days, otherwise you don't get the right texture.　I tasted first, right after the bread came out of oven, it was kind of rough and I didn't like that much. So I wrap with plastic and let it rest for a couple days. Then tried it again. It was amazing! The only thing is the color of strawberries, as you see it, not pretty... like other strawberry pastries.

It is very good with tea in the afternoon.

INGREDIENTS:

2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups strawberries, hulled and thinly sliced.
1/2 teaspoon grated orange rind

METHOD:

Preheat oven to 350ºF.

In a mixing bowl, beat the eggs until light and fluffy, add oil and beat until blended. Beat in the sugar.

In a separate bowl, sift together the flour, baking soda, and salt.

Beat all but about 2 tablespoons of the dry mixture into the egg-oil mixture. Add the strawberries to the remaining dry mixture and toss to coat the berries well. Fold this mixture and the orange rind into the batter.

Spoon batter in the greased loaf pan.

Bake until the loaves are nicely browned and inserted toothpick in the center comes out clean, 60 to 70 minutes. Transfer the pans to wire racks and cool 30 minutes. Run a knife around the edges of the pans and carefully remove the loaves. Return loaves to the racks to cool completely.


Recipe Adapted from gingersfoodieblog