I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.
I did a bit of research and came up with this fabulous recipe.
I got all the ingredients together- which, by the way are all that you normally have on hand.
It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.
So, if you want to be equally thrilled, make this delicious strawberry bread this summer…
- 2 cups sliced fresh strawberries (pureed in a blender)
- 2 large eggs
- 1 cup evaporated cane juice
- ½ cup extra light olive oil
- 1½ cups white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 tablespoons confectioners’ sugar
Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.
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