One thing I’ve noticed since our move to Austin is the lack of “stuff” in the freezer. At this very moment, there are a few containers of ice cream (Alexander’s favorite), a few quick breads (that’s a given), and ice.
So imagine my complete and total surprise when I discovered a container of sliced strawberries in there the other day. I mean, where did they come from? I have no recollection whatsoever of procuring said container. Strange. Yet…. there they were.
I did the only thing I could think of (aside from turning them into a smoothie), which was to make this bread.
And may I say, that was an excellent move on my part.
Fresh Strawberry Bread – adapted from saveur
3 cups flour, plus more for dusting
1 tsp. baking powder
1 tsp. ground cinnamon
1 cup sugar
1¼ cups canola oil
4 cups roughly chopped strawberries
Heat oven to 350°. Grease a 12 cup bundt pan with baking spray and set aside. Whisk flour, baking powder, and cinnamon in a large bowl; set aside.
2. 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 cake comes out clean, about 40 hour. Let cool for 30 minutes before slicing and serving.