The local supermarkets are being flooded with fresh strawberries. Those pick-your-own strawberry festivals are starting to pop up on calendars, too. It’s nearly impossible to leave with just one container of this delicious spring/summer fruit. When you arrive home with the fresh goodies, you may suddenly blurt out: “What am I going to do with all of these strawberries?”
Well, if a refreshing spring/summer recipe sounds good, then make Diane Pecca’s Strawberry Almond Bread. She suggests letting the loaves to sit at room temperature for a day so the flavors can come together.
2–1/2 cups of fresh strawberries, sliced
2 cups of sugar
3 cups of flour
1 teaspoon of almond extract
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of salt
1–1/4 cups of vegetable oil
1–1/4 cups of chopped almonds
1 tablespoon of sugar to sprinkle on strawberries
Preheat the oven to 350 degrees
Butter 2 9-by-5 loaf pans
Mix the flour, sugar, baking soda, salt and cinnamon in a large bowl. Place the strawberries in bowl, and sprinkle with 1 tablespoon of sugar. Toss thoroughly.
In a separate bowl, mix the eggs then pour in oil. Gradually add the sliced strawberries. Fold the strawberry mixture into dry ingredients until just moistened. Add the chopped almonds to strawberry mixture. Divide the batter between two loaf pans.
Bake for approximately 50 minutes or until inserted toothpick comes out clean.
Once cooled, remove loaves from pans.