Strawberry Bread
Makes 1 loaf
The season is almost over, but if you still have a few stray berries left, try them in this quick bread. Perfect with a cup of tea or coffee, it’s sweet enough to be considered “dessert.” Coming soon: “Favorite Flavors of Ireland,” my 11th cookbook.
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs, beaten
3/4 cups canola oil
1 cup sugar
1 cup chopped strawberries
3/4 cup chopped pecans or pistachios
Confectioners’ sugar for dusting
1.Preheat the oven to 350° F. Spray a 9-in. loaf pan with cooking spray and dust with flour. Tap out excess.
- In a large bowl, sift together the flour, baking soda, salt, and cinnamon. In a separate large bowl, whisk together the eggs, oil, and sugar. Fold in the strawberries and nuts.
- Transfer the batter to the prepared pan, smooth the top, and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack and let cool completely before slicing (or wrap in foil and store at room temperature). Dust with confectioners’ sugar before serving.