If you have lots of strawberries, make this easy strawberry quick bread.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
- 1 pint strawberries rinsed, hulled, quartered, and mashed with a fork
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons plus 1 teaspoon unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup water
Preheat your oven to 350 degrees F.
Grease an 8-by-4-inch loaf pan (or a 9x5 inch loaf pan).
In a small saucepan over medium heat, cook the strawberries until they boil. Cook and stir for 1 additional minute and set aside.
In a medium bowl, mix together the flour, baking soda, cinnamon, baking powder, and salt and set aside.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the butter, sugar, and eggs until the mixture is light and fluffy, about 2 minutes.
Alternatively add the flour mixture with the water, beginning and ending with the flour. Mix until just combined - do not overmix. Turn off the mixer and gently fold in strawberries by hand using a rubber or wooden spatula.
Transfer the batter into greased loaf pan and smooth the top. Bake for about 45 minutes. Then cover/tent the loaf with aluminum foil and bake an additional 15 minutes until a toothpick inserted in center comes out clean.
Turn off the oven, remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then run a knife around edges, invert the bread onto a cooling rack and allow to cool completely before transferring back to the loaf pan.