Last week I was staring down the barrel of a pile of strawberries going rotten, and quickly. Originally I had got the extra punnets at the markets to make some jam, but one thing or another continued to get in the way and the jam never got made. So I needed to use up the strawberries fast.
While we love Strawberry Muffins, I really wanted to try something different when the idea of Strawberry Bread hit me. Not new I’m sure, but I figured tweaking a banana bread recipe would do the trick.
As we had some friends coming over for morning tea as well, this seemed liked the perfect solution. Also, this style of bread is an easy baking recipe that can be whipped up in no time.
The end result was quickly devoured and the honey really added a nice flavor to the bread. The success of this Strawberry Bread has encouraged me to try some other fruits and flavours. I’ll keep you posted.
250g strawberries, hulled and chopped
1 cup firmly packed brown sugar
40g butter melted
½ cup milk
¼ cup honey
1 ½ cups plain flour
1 cup self raising flour
1 teaspoon bicarbonate of soda
Preheat oven to 180C (360F). Grease a loaf pan and line the base with baking paper.
Combine strawberries, sugar, eggs, butter, milk and honey in a bowl. Stir in the sifted flour and bicarb of soda. Once mixture is just combined and still lumpy, spoon it into the prepared pan.
Bake for 1 to 1 ¼ hours, or until a skewer inserted into the centre of the loaf comes clean. Stand for 5 minutes before turning onto a wire rack to cool.