By Kevin Williams
Okay, admittedly this is out of season, but I’ll still take it. And, you know, our food supply system is such that you can buy strawberries in Ohio in January. Whether that is a good thing or not can be debated another day, another time.
My parents made this bread over the Christmas holiday from an Amish recipe of mine and it is really good. It’s a moist bread and I just ate it plain but I’m thinking slathered with some butter would make it really amazing.
Another “plus” about making this recipe now is that it reminds us all in the Midwestern USA that spring is just around the corner. So if you want a splash of spring, try making this bread. I think of it as a good “breakfast bread.”
- 2 large eggs
- ½ cup vegetable oil
- 1 cup sugar
- ½ teaspoon vanilla extract
- ½ tsp almond extract
- 1⅔ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chopped strawberries (fresh or lightly drained frozen)
- ½ cup chopped nuts of your choice (optional)
- Preheat oven to 350 degrees.
- In a large bowl, beat the eggs until foamy.
- Add the oil, sugar, vanilla and almond extract tot he eggs and mix well.
- In another bowl, sift together the flour, baking powder, baking soda and salt.
- Add to the oil mixture and stir until just barely moistened.
- Add the strawberries and nuts and lightly mix, being careful not to overmix.
- Pour into a prepared pan and bake until nicely browned and a toothpick inserted in the center comes out clean, 50 minutes to an hour.