A Wife Loved Like The Church

Posts Tagged ‘Strawberries

After yesterday’s post, I decided that everyone really needed in on the strawberry bread recipe.

Strawberry Bread Yumminess

Strawberry Bread

  • 2 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil {I used coconut oil instead}
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans {I omitted the pecans}

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

I personally think you should serve with coffee or warm tea. Even better when consumed in the company of good friends.

A friendly note: Bake the loaves separately. I don’t remember having this problem before, but when I baked them together this last time, one didn’t bake fully on the inside, and took quite a bit longer than the 50 minutes. 

I first started making this recipe back in Spring 2009. I haven’t changed it up, but have experimented with different sugars and flours. All results have been quite yummy {just make sure to get your whole wheat flour ratio correct, or they will be very dense}. Also, try them as muffins. It’s like doubling the yumminess. Not sure why, but it seems so much more decadent in muffin form. Especially the over-sized muffins. *drool*

And to answer Rosann‘s question from yesterday – No, it does not need to be refrigerated.

I got the original recipe {as noted above} from allrecipes.com.

Bon Appetit!

Growing up I prided myself on having no Southern accent. I worked continuously to sound as if I was from any where but Tennessee. Then in the summer of 2002, after spending time in southern Alabama, I realized how deeply I missed my Southern accent. Unfortunately, it no longer comes naturally {unless I’m very tired or very upset} and it seems odd to work on an accent at nearly 30. So instead of drawing out my vowels and slowing down my speech, I’ve devoted myself to other Southern endeavors, like mastering fried chicken, sweet tea, and teaching my girls to say ma’am and sir. One endeavor {which might be my favorite and easiest} is to subscribe to Southern Living. And while, I don’t always make their mouth-watering recipes, when I come a cross one that grabs me by the horns, I know it’s going to be a keeper.

Goat Cheese and Strawberry Grilled Cheese Sandwich

{photo credit}

The original recipe called for more ingredients than I had on hand, so I made a simplified version:

1/4-1/3 cup crumbled goat cheese

2-3 strawberries, thinly sliced

2 pieces of bread

Place half of the goat cheese on a slice of bread. Layer with strawberries. Add remaining cheese. Grill on a lightly grease frying pan {or in your George Foreman, like me}, until cheese is melted. Cut in half. Enjoy!


I’ve experimented with other cheeses, and will say that goat cheese is the way to go. It’s tanginess mingles just perfectly with the sweet-tartness of the strawberries. It’s delicious!

What’s your favorite grilled cheese sandwich?

Visit Jill at Diaper Diaries for more Things I Love Thursday.


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