If strawberry scones aren't quite your speed, maybe some delicious strawberry bread? (But seriously. If strawberry scones don't sound completely delicious to you, I'm not sure we can be friends.) With the first strawberries of the year in our Greenling box, we received a printout of a recipe for strawberry bread. "Strawberry bread?" I thought to myself. "Hm." I must admit that upon first inspection, it seemed a little odd. Banana bread, sure. Zucchini bread, of course. But strawberry bread? So I hesitated. But I was wrong to do so! After seeing a few tweets about how delicious it was, I made it myself. And boy was it tasty. But it was also chock full of oil and sugar and the recipe may have been halved at one point because it had the very odd requirement of 1 1/2 eggs. So I played with the recipe a bit and came up with a version that still holds on to the delicious flavors and moistness of the original, but with added whole wheat flour and less sugar and oil. The end result was definitely delicious and a whole lot healthier than the original!
Strawberry Bread
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 pint strawberries, washed and sliced (about a cup)
- 1 tablespoon vanilla extract
- 2 eggs
- 3/4 cup sugar
- 1/4 cup canola oil
- 1/4 cup applesauce
Preheat oven to 350°F. Lightly grease a loaf pan. In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. In a large bowl, or the bowl of a mixer, beat together the strawberries, vanilla, eggs, sugar, oil and applesauce. Gradually add the flour mixture to the strawberry mixture and beat until fully combined. Pour into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. For extra deliciousness, sprinkle powdered sugar on top of the loaf after it has cooled. Yum!
