From Penzeys Spices
Even if you can’t find gariguette strawberries from France, you can still make this quick, delicious bread. Serve with a scoop of vanilla ice cream for a real treat.
Ingredients
1 1/2 Cups fresh strawberries, sliced (about 1 pint with a few left over)
1 Cup granulated sugar, divided
1 1/2 Cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. PENZEYS CINNAMON
2 eggs
1/2 tsp. PURE VANILLA EXTRACT
1/2 Cup melted butter (1 stick)
Directions
Preheat oven to 350°. Lightly grease and flour a standard glass (8×5 inches) loaf pan or three mini loaf pans (5 3/4×3 inches. Rinse, core and slice the strawberries, place in a small bowl and sprinkle with 1/2 Cup sugar. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt, and CINNAMON. In a medium bowl, beat the eggs until foamy, then add the PURE VANILLA EXTRACT and melted butter. Make sure the melted butter isn’t too hot–just barely melted. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened. Scrape the batter into the pan(s) and bake for 60-70 minutes for one loaf or 40-45 minutes for mini loaves, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
Yield: 1 loaf
Prep. time: 10 minutes
Baking time: 60-70 minutes for 1 loaf, 40-45 minutes for 3 mini loaves
