Strawberry Bread

Strawberries are were on sale recently for .97 a container.  I know they are past peak season but I couldn’t resist, I bought 4 containers.

I just hit six months post-op on my shoulder surgery.  This recovery has been longer and harder than my other shoulder surgery.  Many things are still a challenge. I’ve gotten good at using the hand mixer with my left hand.  I’ve found the table is a better height than the counter, especially using the cookie scoop.  If only I was 6 inches taller.

Thankfully, this doesn’t require a hand mixer, cookie scoops or any awkward lifting.  It comes together quickly with items already in your pantry.  Cutting the strawberries takes the most time.

I went to the store looking for blueberries because I had a new recipe to try. Would strawberries work?  The answer is a resounding yes with one instruction: be sure to dry your strawberries.  They have a high water content already and you don’t want wet berries to mush the bread. Next time, I’ll toss them in more flour.

Let’s get baking!

Start by rinsing and drying your berries.  You can pat them dry or air dry on paper towels.

You’ll need close to a pint of strawberries.  Lop the top off and slice them how you like.  I like a bigger bite of berry so I didn’t cut them really small.  Measurement is 1 ½ cups which equates to 300 grams for easier weighing.

Toss them in flour, a teaspoon to a tablespoon.  I did a teaspoon today and will adjust it the next time.

Stir the dry ingredients in a large bowl.

Add milk, oil, egg and vanilla to the flour mixture and stir until just combined.

Fold in the strawberries.

Pour into your loaf pan and sprinkle sugar on top.  It’s a pretty loaf even before it’s baked.

Bake at 350° for 60 to 70 minutes until toothpick comes out clean.  Mine was ready at 65 minutes.  Cool completely on a rack.

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Strawberry Bread

Adapted from Plated Cravings

• 1 1/2 cups strawberries (300 grams)
• 1 teaspoon to 1 Tablespoon flour
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla
• 1 egg
• 1 Tablespoon sugar

Wash and dry the strawberries before slicing and/or quartering. Gently stir in the flour, set aside.

Preheat oven to 350°.  Spray loaf pan with nonstick spray.

Mix flour, sugar, baking powder and salt in a large bowl. Stir in the milk, oil, vanilla and egg until just incorporated.

Gently fold in the strawberries, pour into loaf pan and sprinkle sugar on top.

Bake 60-70 minutes (mine was done at 65 minutes).

Cool completely.