I wish I had something poetic and rhapsodic to say about this quick bread. But my linguistic skills seem to be experiencing a deficit over the last few days….. I don’t know why, my mind has been uncluttered and clear…
Maybe that’s the problem…..
Whatever the case may be, this bread shines in its simplicity. I think that’s why I liked it so much. No add-ins (besides the strawberries), no conflicting flavors – it truly was a snap to prepare and simply delicious.
Oh, the abundance of strawberries in my fridge (Costco strikes again!) may or may not have had something to do with my willingness to make it…..
Strawberry Bread – adapted from Saveur
3 cups flour, plus more for dusting
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups sugar
1¼ cups canola oil
4 cups roughly chopped strawberries
Heat oven to 350°. Grease two 9″ loaf pans with nonstick spray and set aside. Whisk flour, baking powder, and cinnamon in a large bowl; set aside.
In a separate bowl, whisk sugar, oil, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.