Photo: Kelly Rossiter
I had a big dinner party last week and I served fresh strawberries in chocolate cups for dessert. As usual, I bought too many strawberries, and we had lots left over. They were quite ripe, so eating them before they went bad was proving to be a bit of a challenge. I can't stand food waste, especially when it is something as delectible as fresh strawberries, so I had to figure out a way to use them up before I had to throw them away.
I've already made strawberry fool, and strawberry soup, so I wanted to try something different. Tarts and salads were out of the questions, because they really weren't that pretty anymore. This bread recipe was the perfect solution. Berries with soft spots were no problem because you just mash the whole thing up anyway. Not only that, the bread didn't take much more effort than getting the ingredients out onto the counter and tossing it all in a bowl. Just make sure you let it cool sufficiently before you try to remove it from the loaf pan. I was in a bit of a rush and I turned it out too soon and a big hunk of the bottom stayed in the pan.
I took this bread with me to our weekend away with friends and it was quite lovely. It's a very moist bread, so it kept a couple of days without getting dry at all. It was perfect with a cup of tea in the afternoon, but you could have it for breakfast or lunch with some fresh fruit and maybe some yogurt as well. You can use this recipe all through the summer and substitute whatever fruit you have on hand such as blueberries or peaches.
This recipe is from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
1 cup flour
1/2 cup whole wheat flour
1 1/4 cups strawberries, mashed
2/3 cup oil
1/2 tsp ground cinnamon
1/2 tsp salt
1.2 tsp baking soda
1. Mix together in a large bowl, stirring until just combined. Pour into greased 8 inch loaf pan and bake in a preheated oven at 350F until toothpick inserted in centre comes out clean, about 1 hour.