WEEKLY RECIPE with Bette Banjack — Fresh Strawberry Nut Bread
The strawberries we are most familiar with today originally were named “Garden Strawberries.” Actually, it is not a berry at all. It is considered an aggregate accessory fruit.
The Garden Strawberry was cultivated in Brittany, France, in 1714. Where the wild strawberries of Brittany were crossed with berries from eastern North America & Chile. In 2019, the world production of strawberries was 9 million tons.
The fruit is admired for its aroma, color, sweetness & juicy texture. It is consumed in large quantities in the food industry. Foremost the combination of strawberries & chocolate is a love letter to one’s taste buds.
It is easy to grow in home gardens & containers. Do not plant a strawberry whole as it will rot or be eaten by the birds, insects or animals before they have a chance to sprout. Next week’s article will continue with some more information about the “strawberry” as well as
more strawberry recipes.
FRESH STRAWBERRY NUT BREAD
1 pint strawberries 1 cup sugar divided 2 ½ cups all-purpose flour (unsifted) 1 tsp. baking soda ½ tsp. ground cinnamon ¼ tsp. salt 3 eggs 1/3 cup vegetable oil 1 tsp. vanilla extract 1 cup chopped nuts
Preheat the oven to 350-degrees. Clean and hull strawberries, cut into pieces. Sprinkle with half of the sugar and set aside. Combine flour, baking
soda, cinnamon and salt and set aside. In a large mixing bowl, beat eggs, adding the remaining sugar. Add oil and vanilla extract. Add in flour mixture and nuts. Carefully fold in strawberries and any juice. Pour into a wellgreased & lightly floured standard loaf pan. Spread the top smooth. Bake approximately 45 minutes or until the cake tester inserted in the middle comes out clean. Remove from the pan and cool on a wire rack. Makes one standard loaf.
“UNTIL NEXT WEEK”