This recipe caught my attention right away since I love breads and strawberries – so why not put the two together? Originally published about 20 years ago in a USA Weekend food section, the recipe was recently re-published. With a few modifications including adding whole wheat flour, switching the sugar to honey, and substituting vegetable oil with canola oil, I baked a delicious and “sensitive” quick bread. My sensitive-in-laws really enjoyed the sweet strawberry and tart lemon flavors. What a wonderful way to use the produce that is in season! My honey-sweetened version is noted below:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup honey
2/3 cup canola oil
2 teaspoons grated lemon rind
1 1/2 cups sliced strawberries
3/4 cup chopped almonds, walnuts or pecans (optional)
Mix together the flours and baking soda in a medium bowl. In a large bowl, lightly beat the eggs. Mix in oil, lemon rind and honey. Stir in the flour mixture until just blended. Fold in the strawberries and nuts.
Butter and lightly flour an 8- by 4-inch loaf pan. Put the batter into the pan, and bake on the center rack for 1 hour at 350 degrees or until inserted toothpick comes out clean. Cut in squares or slices and savor a great taste of summer.