Recipe: Strawberry quick bread with walnuts
Strawberries and walnuts give this quick bread its flavor. Debbie Arrington
Fresh strawberries can be beautiful one day and not so pretty the next.
Turn those less than perfect strawberries into something yummy: Strawberry quick bread.
This versatile and easy bread can brighten breakfast, provide afternoon snacks or (with a little whipped cream) become a simple dessert. Bits of strawberry are in every bite.
Fresh strawberries offer the most flavor, but this recipe can be made with previously frozen (and drained) strawberries, too.
Strawberry quick bread
Makes 1 loaf (about 12 servings)
Ingredients:
1 cup strawberries, pureed or mashed
1 tablespoon sugar
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
2 eggs, lightly beaten
1 cup walnuts, chopped
Instructions:
Preheat the oven to 350 degrees F.
Grease and flour a 9-by-5-inch loaf pan. Set aside.
Puree or mash 1 cup strawberries (about 12 large berries). Add 1 tablespoon sugar; set aside.
In a large bowl, sift together flour, 1 cup sugar, pumpkin pie spice, baking powder, baking soda and salt.
In another bowl, combine strawberries with oil and beaten eggs. Add strawberry mixture to dry ingredients and blend just until moist. Fold in chopped walnuts.
Pour batter into the prepared loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
Let cool in the pan for 10 to 15 minutes. Remove from the pan and let it continue to cool at least another 10 minutes before slicing.
Serve warm or room temperature.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Thanks to Our Sponsor!
Local News
Sites We Like
Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
Powered by California Local
