INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
Sprinkle 2 1/4 cups chopped strawberries lightly with a little bit of the measured sugar and toss to coat; set aside. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda, and baking powder.
In a large bowl, beat the eggs, then add oil and vanilla. Stir in the strawberries that you set aside. Add the flour mixture to the strawberry mixture in three parts, stirring just until combined after each part.
Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the top comes out clean.
Using a mixer, whip the butter until creamy and light. Beat in powdered sugar until light and fluffy. Fold in 1/4 cup of chopped strawberries.
NOTES
Grease and flour your loaf pan well or spray with Bakers Joy (which I love).
Use fresh, ripe, fragrant, sweet strawberries.
Toss the strawberries with a little bit of the measured sugar so that it draws out a little bit of the juice and sweetens those strawberries just right.
Skip the electric mixer and mix this quick bread by hand.
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STRAWBERRY BREAD
