It has been a long time since I sat down with my computer and wrote this food blog. I have been compelled to pick it up again for a few reasons-the world needs a little bit of laughter and joy right now, and so do I.


Now lets talk about getting back in the kitchen. I truly have to admit that when I am struggling I tend to be one of those that doesn't eat and/or cook so that makes it a bit challenging for a food blogger. However, this weekend I turned up the jazz music, poured myself a glass of wine and decided to make Strawberry Bread from the strawberries I got at the Farmers Market. I should say I made bread with the remaining strawberries that didn't end up in my mouth promptly after bringing them home. I bought 3 baskets of them and ate 2 of them!!!


So this bread is like a coffee cake style bread. It does not require kneading or rising or being patient, which is perfect for a personality like mine. I actually really liked this recipe. It wasn't too sweet and I loved the fresh strawberries and the hint of spice from the cinnamon. A slight word of caution, it does make two loaves, so everyone I know received strawberry bread on Sunday.


To begin with, slice the strawberries and sprinkle with sugar. I honestly debated on even using the sugar because strawberries this time of year are just so sweet. The recipe called for a tablespoon and I probably used 1/2 Tablespoon. Aren't these just straight up pretty? I love them....yes I love them so much I would marry them. Hell, it might be more successful than my other marriages...just saying. Equality!


Next, mix the dry ingredients together-flour, sugar, cinnamon, baking soda and salt.

Whisk the eggs and oil in a separate bowl and then add to the strawberries. And I have to say the strawberry, oil and egg mixture looked downright weird and unappetizing, however it all worked out ok. It actually kind of reminded me of something you would see in a Harry Potter movie, like one of Harry's failed spells.






Add the strawberry mixture to the dry ingredients and combine until just moist. Fold in pecans and divide the batter between the two pans. As a side note, the pans should be buttered and floured.


Bake for 45-55 minutes. I actually needed to cook them a little longer, however I don't know if that was due to my oven or the actual recipe. A toothpick inserted should be clean. Let the bread cool in pans for about 10 minutes and then remove to a wired rack to cool completely. Enjoy!

Here is the actual recipe:

Ingredients

• 2 cups fresh strawberries
• 3 1/8 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt

• 1 teaspoon baking soda
• 1 1/4 cups vegetable oil
• 4 eggs, beaten
• 1 1/4 cups chopped pecans

         

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.