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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
Boys and Girls Clubs of Manteca/Lathrop
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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
A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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