Today’s share is one of my favorite Penzeys recipes. If you have not been to a Penzeys, please try to stop in. You will LOVE it!
Strawberry season is in full gear here in SE Wisconsin, and one great idea for your berries is this yummy bread that I usually make as muffins.
1 1/2 cups fresh strawberries, sliced
1 cup granulated sugar, DIVIDED
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/2 cup melted butter
Preheat oven to 350 degrees. Lightly grease and flour a standard glass 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 remaining sugar, flour, baking powder, baking soda, salt and cinnamon. In a medium bow, 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 ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
I line 18 muffin cups, fill about 2/3 full, and bake for 15-20 minutes. Keep an eye on them, and use the same toothpick test to check if they are done.