This recipe comes from Mary Wessel-Walker of the Community Farm Kitchen and CFK Bakery. Here’s shout out to a terrific local food business – check out Mary’s website to learn more. www.communityfarmkitchen.com
In order to stay busy this winter, Mary has also started a bakery CSA. We had a loaf of Mary’s wonderful strawberry bread last week. The whole loaf was gobbled up in a few hours.
Mary says, “[This recipe] comes from Simply in Season, a truly excellent cookbook brought to you by the same folks who did More with Less. I reduced the sugar a bit because the first time I made it, it was very sweet. I let the strawberries thaw in a bowl while getting everything else ready. Some nice variations would be to replace the strawberries with peeled finely chopped peaches, blueberries or a combination.”
1 c flour
1/2 c whole wheat flour
1 1/4 c frozen strawberries (thawed and mashed)
1/2 c sugar
2/3 c oil
2 t cinnamon
1/2 t salt
1/2 t baking soda
Mix together in a large bowl, stirring until just combined. Pour into greased 8-inch loaf pan and bake in preheated oven at 350F until toothpick inserted in center comes out clean, 1 hour.
Yields one loaf.