Monday, September 12, 2011
And hey, I could.
This quick bread is very moist, but not overly sweet. The berries add a nice sweet-tart flavor. I'm sure it would work just as well with other berries.
When I was thinking about this, I was trying to figure out a second flavor to pair with the berries. I thought about lemon, but figured that might be too tart, and then I'd need more sugar. I didn't have any oranges. I thought about basil, but I wasn't in that mood.
I ended up with the usual vanilla, but I'm still thinking about other additions. I have a few ideas. We'll see...
Strawberry Quick Bread
1/4 cup plus 2 tablespoons sugar (divided)
2 cups (9 ounces) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) room temperature butter
1 tablespoon vanilla
3/4 cup milk
Slice or quarter the strawberries (depending on how large they are, and how large you want the pieces to be. Add 2 tablespoons sugar and stir to combine. Refrigerate for at least a few hours, or overnight.
Preheat the oven to 350 degrees and spray a loaf pan with baking spray.
In a medium bowl, cream the butter and 1/4 cup sugar until light. Add the egg and beat it in.
Drain the liquid out of the strawberries into a measuring cup. Add the vanilla to the strawberry liquid. Add enough milk to equal 1 cup (I needed 3/4 cup, but your amount might differ depending on how much liquid you got from the berries.)
Add the liquid to the butter mixture and beat together.
In a separate bowl, combine the flour, baking powder and salt. Stir to combine, then add this to the bowl with the liquids, and mix until just combined. Fold in the strawberries.
Transfer the mixture to the loaf pan and bake at 350 degrees until the loaf is firm and a toothpick inserted in the center comes out clean - about 65 minutes. Transfer the loaf to a rack to cool completely before cutting.