Strawberry Walnut Bread
photo by KerfuffleUponWincle
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 loaf
ingredients
- 1 pint strawberry, hulled and cut into 1/2-inch pieces (about 2 cups)
- 1 cup sugar, divided
- 2 1⁄2 cups all-purpose flour, fork-stirred
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
directions
- Preheat oven to 350 degrees. Sprinkle strawberries with 1/2 cup sugar; set aside.
- Combine flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat eggs with remaining 1/2 cup sugar until fluffy and lemon-colored. Stir in oil and vanilla. Add walnuts and reserved flour mixture. Stir only until combined.
- Turn into well-greased and lightly floured 9x5x3-inch loaf pan; spread smooth. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Remove from pan and cool on a wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I baked this in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 325F for 50 minutes, and had enough batter to also bake six leaf-shaped muffins, baked for 20 minutes! My strawberries were very ripe, but unfortunately not very flavorful ~ the bread isn't at all sweet and would benefit from a glaze, a dusting of powdered sugar, or a smear of honey butter! :) Made for French Tart's Rhapsody in Rouge! French Strawberry Fair in May 2010 in the French forum.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!