Strawberry Bread for Strawberry Season

It’s strawberry season and if you didn’t know it, all you need to do is take a walk through the Union Square farmer’s market to know.  You could be blind and still realize because the smell of all the crates of strawberries just lingers in the air around Union Square.  I picked up some for LAW’s midnight birthday surprise (just berries and whipped cream, a new favorite of his after having schlag) but of course had a bunch leftover.  Strawberries unfortunately do not last for very long so I needed a way to “get rid” of them quickly.

Strawberry pie should have been the first thing I thought of but for some reason my brain wanted me to make bread.  So I looked up some strawberry bread recipes and found one that sounded good and not too complicated.  I halved the recipe because I’m really the only one in the apartment who eats sweet things.  The boys are nice and just pretend to eat some but really never want to touch any sort of baked good, unless its pizza or something.


1.5 cups of flour (used half whole wheat)
0.5 tsp. baking soda
0.5 tsp. salt
0.5 tsp. ground cinnamon
0.5 tsp. vanilla extract
1 cup of sugar (I did 3/4 cup)
2 eggs
0.5 cup of cooking oil (I used canola)
1.5 cups of sliced strawberries (I did nearly 2 cups and diced them so that they wouldn’t all sink to the bottom of the bread)

Combine everything and bake at 350 F for about 35-45 minutes.  I think mine stayed in the oven for 50 minutes… but that might be my oven’s fault.  The bread turned out great!  The crust was crispy, actually crispy (probably from the oil), and the center was soft and moist. The strawberry flavor seeped into the flour and gave the bread a nice pink hue.  The apartment also smelled great for over an hour.

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