Strawberry Bread

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.


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 eggs
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.

Some helpers at Rowe's u-pick

Some helpers at Rowe's u-pick


2 responses to “Strawberry Bread

  1. We had some friends over for dinner tonight (including Suzie from the MLFB) and we had strawberry shortcake featuring your strawberries, your broccoli and your corn! Everything was a hit! 🙂

  2. I just found you this recipe sounds delicious! I am just dying to leave work and try this!

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