Strawberry Bread

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Unfortunately we are coming to the end of the strawberry season.  It is so short, at least here in Wisconsin.  If you still have a few berries available this is a great recipe to use them.  I brought a sample to work today and the response was, "I must have that recipe!" 

1 1/2 Cups fresh strawberries, sliced
1 Cup granulated sugar, divided
1 1/2 Cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (Ceylon Cinnamon from Penzeys if available)
2 eggs
1 tsp. vanilla extract 
1/2 Cup melted butter (1 stick)
1/2 cup chopped pecans (optional but good)

Preheat oven to 350°. Lightly grease and flour a standard glass (8x5”) loaf pan. Rinse, core and slice the strawberries, place in a small bowl and sprinkle with 1/2 Cup sugar. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened. Add the pecans (if using) and blend.  Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.  It is delicious served warm.

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