Strawberry season is here! Beginning in April, through early to mid-June, these delicious berries are readily available from u-pick farms and local markets. This yummy quick bread is a great way to enjoy Charleston’s bountiful berry crop!
Fresh Strawberry Quick Bread
2 cups all purpose flour, plus 1-1/2 tablespoons divided
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup granulated sugar
1/3 cup vegetable oil
1 cup buttermilk (no substitutions)
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups diced fresh strawberries
Preheat oven to 350 degrees. Grease a 9×5 inch aluminum loaf pan with butter.
Mix the dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined. Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed. Gradually, add the wet ingredients to the dry ingredients, whisking as you pour, just until there are no lumps as best as you can. Try not to over mix.
Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 1/2 tablespoons all-purpose flour. Gently fold the floured strawberries into the batter. Pour batter into the prepared pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don’t open the oven too many times while baking or the bread will not rise properly.
Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.
Recipe by: Cooking for My Soul, www.cookingformysoul.com. Visit the blog for more info and many more recipes!