Strawberry Bread

This sweet bread is a new family favorite waiting to happen. The strawberries add wonderful flavor, moisture, and color. After a bumper strawberry crop a couple years ago, we spent a summer selling batch after batch of this bread at local farmers markets. Even that did not burn us out on it, and it is one of my favorite recipes for our homegrown strawberries! I often make it with sprouted grain flour and sweeten with stevia for a healthier version. The bread stores up to two weeks in the refrigerator without losing its texture, and it also freezes well.

Strawberry bread photo courtesy of Robin Richards Photography

Homemade Strawberry Bread

**Ingredients:**
1 quart chopped fresh or frozen strawberries
4 eggs
¾ cup oil
½ cup unsweetened applesauce
3 cups flour
1 cup sugar
3 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
**Directions:**
Preheat oven to 350 degrees Fahrenheit.
Combine strawberries, eggs, oil and applesauce in a large mixing bowl.
Combine remaining ingredients in a separate bowl and mix well.
Add dry ingredients to strawberry mixture and stir until well-blended. Do not over mix.
Pour into 2 greased and floured large loaf pans, or 4 mini loaf pans.
Bake at 350 degrees for one hour or until toothpick inserted in the top comes out clean. Remove from oven and cool in pans for 10 minutes. Loosen edges of pan with a butter knife, and carefully remove loaves. Cool completely on wire rack
Note: This recipe doubles well for larger batches

For more of our favorite farm recipes plus how to get your own backyard strawberry patch going, check out our Homesteader’s Guide to Growing Strawberries!